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Gingerbread Hearts Recipe
|Butter||4 Ounce, softened|
|Caster sugar||6 Ounce|
|Egg||1 , beaten|
|Baking powder||1 Teaspoon|
|Ground ginger||1 Teaspoon|
|Chocolate sugar||1 Cup (16 tbs) (made with 4 ounces of icing sugar)|
|Cherries||10 , halved|
Serving size: Complete recipe
Calories 3250 Calories from Fat 871
% Daily Value*
Total Fat 99 g152.4%
Saturated Fat 60.2 g301%
Trans Fat 0 g
Cholesterol 455.3 mg
Sodium 743 mg31%
Total Carbohydrates 568 g189.3%
Dietary Fiber 7.2 g28.8%
Sugars 380 g
Protein 26 g52.4%
Vitamin A 62.6% Vitamin C 8.8%
Calcium 46.6% Iron 58.4%
*Based on a 2000 Calorie diet
1) Preheat oven to temperature of 375 degrees.
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.
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.