My next suggestion Christmas baking. Today I have for you this delicious hearts. Simple in execution, very tasty and fragrant. The big advantage of the gingerbread is, that are soft on the next day after baking. The ideal for forgetful. But remember, not to bake them too quickly, I'll have a problem with disappearing gingerbread:) From my now almost nothing left and that was funny, no one knows, what happened to them:) I recommend a very!
Recipe taken from the book 'Baking cakes', with my significant modifications.
Ingredients for approximately 120 pieces (I did the mid-portion):
- 450g of honey
- 250g of sugar
- 100g butter
- 2 eggs
- pinch of salt
- 1kg of flour
- 4 teaspoons of baking powder
- 4 tsp spices for gingerbread (Kamis use)
In a saucepan heat the honey with sugar and butter, stirring, until a uniform mass (do not allow to boil). Cool. Rozmącić eggs with a pinch of salt and add to the weight of honey. Then add the spice gingerbread, baking powder, sieved flour and knead smooth dough. Roll out on lightly floured pastry board to a thickness of about 0.5 cm, heart-shaped cutter to cut ginger. Arrange on a baking tray lined with baking paper.
Bake at 190 ° C for about 12-15 minutes (I keep baked 12 minutes and are perfectly soft). After removing from oven translated into the box and cool. Since every oven bakes differently, I suggest you bake a gingerbread badge, Wait until completely cool down and check their softness. If necessary to reduce the temperature (and possibly time) baking to 170- 180° C.
The chocolate sauce:
- 150ml of milk
- 3/4 cup butter
- 10 tablespoons of cocoa
- 8 tablespoons of sugar
Boil the milk with the butter and sugar, add cocoa and mix thoroughly.
Cooled down to mid-ginger dip in chocolate. Withdraw the grille to solidify.
Immediately after baking gingerbread are slightly crunchy but not hard, and on the next day they are soft.
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