Gingerbread Hearts

Mix the spelt flour with the chestnut flour in a bowl and form into a wreath.

Add honey, gingerbread spice, whole cane sugar, baking powder, molasses, milk and orange zest and knead everything together to form a dough. Cover dough and let stand in a cool place for one night.

One day later, roll out about 5 mm thick, cut out hearts and place on a baking tray with baking paper.

Bake in a preheated oven at 220 °C, in a hot-air oven at 190 °C, for about ten minutes, remove and let the gingerbread hearts cool on a cooling rack.

Related Recipes:

Gingerbread Honey Dough – Filled with MarzipanA simple but delicious cake recipe: Gingerbread honey dough: Heat milk and melt sugar in it. Heat honey to 60... Gingerbread Panna CottaFor the gingerbread panna-cotta, cover the gelatin sheets with cold water in a shallow dish and soak for 5-10... ChallahChallah is the traditional egg-ferm dough bread in braid form, served on Shabbat and other Jewish holidays. As... MaronitascherlFor the chestnut pastry, first prepare the dough. The butter should be warm to the touch. If it is too cold... Country Woman Cake(*) Baking sheet of the 28 cm ø For the dough finely grate flour with butter, form into a wreath. Salt and... Yogurt Whipped Cream Dessert with GingerbreadA cake recipe for all foodies: Crumble the gingerbread and cover the bottom of the dessert baking dish with it... Zucchini StrudelFor the zucchini strudel, first prepare the filling. To do this, put the dumpling bread in a bowl, pour the... Country BreadFor the country bread, first prepare the sourdough. For the sourdough, mix 50 g water, 10 g wheat starter... Chestnut Ice Cream with Chocolate Sauce and KumquatsKumquats Divide the kumquats lengthwise into 4, place in a saucepan with the water and sugar, bring to a boil... GermzopfMix flour with yeast and salt. Form a hollow in the middle. Heat the cream or milk (should not be too hot!)...