Ginger hearts

Ingredients

• 100 g butter
• 250 g liquid honey
• 1.5 tsp cinnamon
• a good pinch each of grated nutmeg, ground ginger, cloves, cocoa powder
• 50 g brown sugar
• 75 regular sugar
• 600 g flour
• 1/2 sachet of baking powder
• 2 small eggs or one large one
• a pinch of salt
• protein from 1 egg
• 120 g powdered sugar, sifted
• food coloring of desired color

Cooking

Step 1

We prepare the night before: put butter, honey, sugar, spices and cocoa in a saucepan and heat over low heat until the sugar dissolves. With constant stirring! Once the mixture is ready, let it cool down.

Step 2

Sift flour and baking powder, add a pinch of salt and mix very well. Then add 2 eggs, mix and pour our honey mass. Knead a smooth, elastic dough. It should be quite dense, definitely not liquid. We roll it into a ball, put it in foil and forget it all night at room temperature.

Step 3

The next day we are already baking gingerbread. First of all, turn on the oven at 200 degrees.

Step 4

Then we roll out the dough on a floured surface to a thickness of 0.5 cm and cut out the desired figures with molds.

Step 5

After the figures are cut out, place them on a baking sheet covered with parchment and oiled. We bake for about 10 minutes in the top-bottom mode, without ventilation! Look... if they are overexposed, they will begin to unpleasantly bitter and become very hard.

Step 6

When the gingerbread cookies are ready, let's decorate them. Beat the protein with a mixer. Continuing to beat, add half of the powdered sugar, after a while the remaining half. You should get a dense viscous glaze, like sour cream.

Step 7

Add coloring to half of the glaze and mix. Leave the other half white. It is most convenient to apply icing on gingerbread cookies from disposable plastic bags, from which you need to cut off a corner.

Step 8

Leave the colored gingerbread cookies at room temperature until the glaze is completely dry. Better than 8 hours.