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Gingerbread Hearts

by Charlotte Jain (follow)
Debut YA novel - Champions: at fire's end - OUT NOW! Available at: charlottejain.blogspot.com.au/search/label/Store
Baking (86)      Chocolate (86)      Cookie (36)      Gingerbread (3)     
Gingerbread can be made into so many shapes, sizes, and varieties, including everything from cakes, to loafs and biscuits. Gingerbread hearts and gingerbread people are a quick and easy way to adventure into the wonderful world of gingerbread. I'm practicing the basics at the moment, so that I can eventually build a full gingerbread house for Christmas time!

Preparation Time: 15 minutes
Cooking Time: 10 minutes
Makes: 20 servings

2/3 cup of butter
1 cup of soft brown sugar
2 cup of flour
4 tablespoons of golden syrup (or use treacle)
1/2 teaspoon of ground cinnamon
1/2 teaspoon of nutmeg
1/2 teaspoon of ground ginger
100g of dark chocolate

Preheat the oven to 180 degrees and lightly grease a baking tray.

Cream the butter and brown sugar using a wooden spoon of electric mixer.

Sift the flour onto the butter and sugar mix.

Add the golden syrup, cinnamon, nutmeg and ginger and stir to combine. Mix with a spoon to combine the ingredients to halfway combined, then dive in with your hands and mix to form a gingerbread dough ball.

Lightly flour a cutting board or clean, flat bench top.

Place the gingerbread dough ball onto the board and roll out with a rolling pin, to about half a centimeter thick.

Use a heart shaped cookie cutter, or a sharp knife, to cut hearts from the flattened dough. Place these on a baking tray and bake for 8-10 minutes until golden brown.

Allow the hearts to cool on a wire rack.

Break up the dark chocolate into a microwave safe bowl and melt, stirring between 30 second bursts, until smooth.

Use a spoon to cover sections of the hearts in chocolate, or (if the chocolate is deep enough) dunk one half of each heart to coat.

Return to the wire rack and allow the chocolate to set.

I like this Recipe - 4
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