Whole Wheat Honey Hearts Recipe
Ingredients
| Whole | 3 Cup (16 tbs) | |
| Baking powder | 1/2 Teaspoon | |
| Ground ginger | 1 Teaspoon | |
| Wheat germ | 1/3 Cup (16 tbs) | |
| Spread | 1/3 Cup (16 tbs), creamed | |
| Generous 1/3 cup (150 g) light corn syrup | ||
| Margarine | 1/2 Cup (16 tbs) | |
Directions
Combine flour and baking powder in a large bowl.
Add ginger and wheat germ.
Warm honey, corn syrup and margarine in a small saucepan over low heat.
Stir occasionally until margarine has melted and combined with honey and corn syrup.
Let cool; when lukewarm, stir into flour mixture to make a dough.
Knead well.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate 30 minutes.
Grease baking sheets.
Preheat oven to 350°F (175°C).
On a floured surface, roll out dough 1/4 inch (5 mm) thick.
Cut out heart shapes; place on baking sheets.
Bake 12 to 15 minutes or until lightly browned.
Remove from baking sheet with a spatula; cool on a rack.
Add ginger and wheat germ.
Warm honey, corn syrup and margarine in a small saucepan over low heat.
Stir occasionally until margarine has melted and combined with honey and corn syrup.
Let cool; when lukewarm, stir into flour mixture to make a dough.
Knead well.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate 30 minutes.
Grease baking sheets.
Preheat oven to 350°F (175°C).
On a floured surface, roll out dough 1/4 inch (5 mm) thick.
Cut out heart shapes; place on baking sheets.
Bake 12 to 15 minutes or until lightly browned.
Remove from baking sheet with a spatula; cool on a rack.
Chef
