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Honey Hearts Recipe
|Sugar||1 Cup (16 tbs) (115 Gram)|
|Butter||40 Gram (3 Tablespoon)|
|Honey||225 Gram (2/3 Cup)|
|Chopped mixed candied peel||25 Gram (3 Tablespoon)|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|All purpose flour||450 Gram (3 Cups)|
|Baking powder||1 Teaspoon|
|Red currant jelly||100 Gram (1/3 Cup)|
|Semisweet chocolate||4 Ounce (100 Gram)|
Serving size: Complete recipe
Calories 4281 Calories from Fat 659
% Daily Value*
Total Fat 76 g117.2%
Saturated Fat 43 g215%
Trans Fat 0 g
Cholesterol 297.5 mg
Sodium 808.7 mg33.7%
Total Carbohydrates 875 g291.7%
Dietary Fiber 23.7 g94.8%
Sugars 492.6 g
Protein 59 g118.2%
Vitamin A 27.2% Vitamin C 60.4%
Calcium 59.7% Iron 152.2%
*Based on a 2000 Calorie diet
Preheat oven to 425°F (220°C).
In a medium saucepan, heat sugar, butter and honey, stirring constantly until all ingredients have melted.
Remove from heat and pour into a large bowl.
Stir frequently until lukewarm.
Beat egg with salt.
Add candied peel to honey mixture with beaten egg, cinnamon and cloves.
Sift flour with baking powder.
Add to honey and spice mixture; combine to make a dough.
On a floured surface, roll out dough about 1/4 inch (5 mm) thick.
Cut out small heart shapes; place on greased baking sheets.
Bake 8 to 10 minutes or until golden.
While still warm, join hearts in pairs with red currant jelly.
Let cookies cool completely on a rack.
Melt chocolate in a double boiler over low heat.
Dip cooled cookies into melted chocolate so they are half-covered with chocolate.