Lebkuchenherzen/Wiesnherzen (German Gingerbread Hearts)

Method6 steps

1. 1

   Step 1: Heat 185 g butter, 570 g honey, 250 g dough sugar, 30 g cocoa and 1 tbsp gingerbread spice in a pot over medium heat until cohesive. Remove from heat and allow the mixture to cool before adding eggs.

   Uses 185 grams butter · 570 grams honey · 250 grams sugar · 1 tablespoon gingerbread spice · 30 grams cocoa powder

2. 2

   Step 2: Sift 1200 g flour and one pinch baking powder into a bowl. Add one pinch salt, 2 eggs and the cooled honey mixture. Knead for about 15 minutes to make a cohesive dough.

   Uses cooled butter-honey-spice mixture · 1200 grams all-purpose flour · 1 pinch baking powder · 2 eggs · 1 pinch salt

3. 3

   Step 3: Proceed with shaping without the optional curing wait. Preheat the oven to 200°C /390°F. On a lightly floured surface, roll the dough into an even layer and cut out 10 large hearts, rerolling trimmings, or use smaller cutters if desired.

   Uses kneaded gingerbread-heart dough · Extra flour only as needed for rolling dough

   
4. 4

   Step 4: Arrange the cut hearts on lined baking sheets with space between them. Before baking, make ribbon holes with a small round cutter or the end of a straw if the finished hearts will be hung.

   Uses cut unbaked gingerbread hearts

   
5. 5

   Step 5: Bake in the 200°C /390°F oven for about 12–15 minutes until the hearts are baked and firm. Allow them to cool completely before decorating.

   Bake gingerbread hearts · 15 minUses arranged unbaked hearts with optional ribbon holes

6. 6

   Step 6: Mix 200 g powdered sugar with the one pasteurized egg white to make thick pipeable icing. Adjust only if needed with a little separate extra pasteurized white or powdered sugar. Divide and tint with optional food coloring, then pipe borders, words or decorations onto the completely cooled hearts. Let the icing set before handling; remove any non-edible ribbons before eating.

   Uses completely cooled baked gingerbread hearts · 200 grams powdered sugar · 1 pasteurized egg white for uncooked royal icing · Food coloring for icing, optional · Extra pasteurized egg white only as needed to adjust icing · Extra powdered sugar only as needed to adjust icing