Honey Spice Hearts with Lemon Glaze
Festive honey-spiced gingerbread cookies with cinnamon, ginger, and a tangy lemon glaze. The dough holds its shape well after baking.
- Time
- 1 h 10 min
- Serving
- 357 kcal
- Ingredients
- ≈ $0.15
- Protein
- 6 g
Ingredients
- 1 Wheat flour 43 g
- 2 Honey 11 g
- 3 Sugar 11 g
- 4 Eggspack 10 pcs ≈ $1.93 0.2 pcs
- 5 Butterpack 180 g ≈ $1.58 9 g
- 6 Cinnamon to taste
- 7 Ground ginger to taste
- 8 Cloves to taste
- 9 Baking soda to taste
- 10 Powdered sugar 11 g
- 11 Lemon≈ $4.70 per kg 5 g
- 12 Salt to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Gently melt the honey, sugar, and butter5 over low heat, then cool slightly.
Add the egg, salt, cinnamon, ginger, cloves, baking soda, and flour; mix into a soft dough.
Chill the dough for 20 minutes, then roll it out to 6–7 mm thickness.
Preheat the oven to 180 °C (350 °F) and cut out heart shapes.
Bake for 10–12 minutes until the surface is dry and the edges lightly browned.
Mix powdered sugar with lemon11 juice until thickened into a glaze.
Decorate the cooled cookies with glaze and let it set for 15 minutes.
Tips
- Why it works
- Melt the honey and butter over low heat, so you don't burn the sugar and the aroma of the spices is kept. If you overheat it, the dough will taste bitter.
- Substitutions
- Replace the lemon juice with 5 ml of citric acid on the tip of a knife. Use ½ tsp of cardamom instead of ginger, but the flavor will turn citrusy.
- Common mistakes
- If the hearts stay damp inside after baking, the oven wasn't preheated to 180 °C or the dough is too thick. Check after 8 minutes.
- Storing and reheating
- Keep in an airtight box for 5 days. Warm for 10 seconds in the microwave, so the glaze doesn't run. Don't freeze, the glaze will turn sticky.
- Serve with
- Serve with tea after lunch or at a children's party. Add cherry or apricot jam to the table for contrast.
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