Gingerbread Hearts Recipe
Ingredients
| Butter | 4 Ounce, softened | |
| Caster sugar | 6 Ounce | |
| Egg | 1 | |
| Flour | 6 Ounce | |
| Cornflour | 2 Ounce | |
| Baking powder | 1 Teaspoon | |
| Ground ginger | 1 Teaspoon | |
| Salt - A pinch | ||
| Chocolate glace icing - Made with 4 ounces of icing sugar | ||
| Cherries - 8 to 10, halved | ||
Directions
GETTING READY
1) Preheat oven to temperature of 375 degrees.
MAKING
2) In a bowl, put the sugar and butter. Beat well till the mixture is smooth.
3) Beat in the eggs, a little at a time.
4) Sift the dry ingredients together and fold the mixture into the creamed mixture.
5) Knead into a smooth dough.
6) Chill the dough in the fridge for 1 to 2 hours.
7) On a floured surface, thinly roll out the dough and then cut out 15 to 20 heart shapes.
8) On a baking sheet, place the dough hearts, leaving space between each piece to accommodate expansion.
9) Bake in the preheated oven for about 15 minutes, till the hearts are golden brown.
10) Put the biscuits on a wire rack and let them cool.
11) On each heart, spread some glace icing and garnish with a cherry half. Leave aside to set.
12) If you wish to freeze the hearts, place them in a rigid container, separating each layer with foil, seal, label and store in the freezer.
SERVING
13) To serve without freezing, place the prepared hearts on a serving platter and serve slightly warm, at room temperature or slightly chilled. If using frozen hearts, first thaw at room temperature for 1 to 2 hours and then serve.
1) Preheat oven to temperature of 375 degrees.
MAKING
2) In a bowl, put the sugar and butter. Beat well till the mixture is smooth.
3) Beat in the eggs, a little at a time.
4) Sift the dry ingredients together and fold the mixture into the creamed mixture.
5) Knead into a smooth dough.
6) Chill the dough in the fridge for 1 to 2 hours.
7) On a floured surface, thinly roll out the dough and then cut out 15 to 20 heart shapes.
8) On a baking sheet, place the dough hearts, leaving space between each piece to accommodate expansion.
9) Bake in the preheated oven for about 15 minutes, till the hearts are golden brown.
10) Put the biscuits on a wire rack and let them cool.
11) On each heart, spread some glace icing and garnish with a cherry half. Leave aside to set.
12) If you wish to freeze the hearts, place them in a rigid container, separating each layer with foil, seal, label and store in the freezer.
SERVING
13) To serve without freezing, place the prepared hearts on a serving platter and serve slightly warm, at room temperature or slightly chilled. If using frozen hearts, first thaw at room temperature for 1 to 2 hours and then serve.
Chef
