GINGERBREAD HEART
INGREDIENTS
250ml Milk
60g Honey
300g All-purpose Flour
150g Butter, softened
120g Brown Sugar
3 eggs
1 Tbsp Baking powder
150g Almonds, ground
3 Tbsp Cocoa powder
1 Tsp Cinnamon
1 Tsp Nutmeg
1/2 Tsp Ginger powder
1/2 Tsp Cloves, ground
Salt
150g Chocolate
100ml Heavy Cream
METHOD
1. Preheat oven to 180°C/350°F. Add milk and honey to a saucepan and bring to a simmer on low heat. Then, transfer to a container with a spout.
2. In a large bowl, mix flour, ground almonds, baking powder, cocoa powder, cinnamon, ginger, clove, nutmeg, and a pinch of salt.
3. In a standing mixer or with a hand mixer, beat soft butter and brown sugar until pale and foamy.
4. Now beat in eggs adding one at a time until fully incorporated.
5. Alternating, add dry ingredients and warm milk mixture to the butter mixture. Continue to beat until fully combined.
6. Transfer batter to a greased baking pan. Spread evenly and gently knock pan on work surface to release air bubbles. Bake in a preheated oven at 180°C/350°F for approx. 25 min. until a toothpick inserted comes out clean. Set aside to cool.
7. In the meantime, roughly chop chocolate and transfer to a large bowl. In a saucepan, heat heavy cream on low heat and bring to a simmer.
8. Pour hot heavy cream over chocolate. Whisk together until chocolate is melted and smooth. Allow to cool for approx. 5 – 10 min.
9. Use a heart-shaped cookie cutter to cut out cookies. Transfer to a cake rack.
10. Place a plate underneath a cake rack to catch any excess ganache. Using a brush, spread ganache over the top of the cookies. Allow to set. Enjoy with your loved ones.
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Jumbite cookbook
AdventureJUMBITECOOKBOOK is a collection of mouthwatering recipes made with everyday ingredients from around the world. Delicious recipes with the "Wow" factor that are fast and simple to make, cost effective, crowd pleasing and can often be prepared ahead...
