Gingerbread hearts

Right now, most blogs are filled with red and pink, with glitter and love.

It is very tempting to be swept along by this. It is also kind of tempting to feel sorry for myself.
No roses, no love letters, no intimate dinner for two this year.

Until I remember that the last time I got flowers for Valentines was at least 20 years ago.
And until I remember that I have a gorgeous daughter, a loving family, and some wonderful friends.

To show my appreciation, I wanted to make something for them for Valentines.
Something sweet and from the heart.
 
What I came up with are decorated gingerbread hearts. I was born in Munich, and these beautiful hearts where part
of my childhood and my student years (I might still have one or two very old, very dusty ones in my parents' attic).


So yesterday, Eva and I set to work.

 

Unfortunately the first heart was not a big success.

It tastes delicious but looks terrible not quite like I imagined.

Cake decoration is definitely not my strength...

In case you are better with icing sugar and food coloring (all over my kitchen, don't ask...), here the recipe for you.

It is for one big heart (about 30 cm wide and long,) or for several smaller ones.

You will need:

750 g (6 cups) flour

1 teaspoon of baking powder

a pinch of salt

120 g (4 oz) butter

300 g (1 cup) honey

150 g (0.66 cups) sugar

3 teaspoons of gingerbread spices (I didn't have any so I just used cinnamon)

4 tablespoons unsweetened cacao

3 egg yellow

some milk

Melt the butter together with the sugar, the cacao, the honey and the spices over low heat, until the sugar has melted. 

Let it cool down.

Mix the flour, baking powder and salt and add the butter mix, the egg yellow and a bit of milk. 

Kneed the dough until soft and smooth.

Cover with a tea towel and leave overnight at room temperature.

The next day, preheat your oven to 200 ° C (392 ° Fahrenheit).

Cut a heart template out of paper (about 30 cm (11.8 inches) wide and 30 cm long).

Put clingfilm underneath and on top of your dough, and then roll it out until about 1.5 cm (0.6 inches) thick.

Cut into a hear shape and place on greased baking tray. Bake for about 15 minutes, then take it out and let it cool down completely.

Beat the left-over egg whites with icing sugar until stiff and decorate your heart. 

You can also add food coloring to the egg sugar mix.

Lots of love,










Ps: I am linking to these lovely parties.

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