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Spiced hearts with plum jam in dark chocolate - photo 1
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Spiced hearts with plum jam in dark chocolate

Desserts Cakes and Bakes Christmas Eve Dinner 210 min Medium 5 wyświetleń ~33.78 PLN - (0)
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Description

These are not ordinary gingerbread cookies! They are small works of confectionery art that combine the depth of spicy flavors, the moisture of delicate dough, and a fruity surprise in the form of thick plum preserves. Each heart, after baking and layering, is dipped in velvety, dark chocolate with a high cocoa content, which perfectly balances the sweetness of honey and fruit. The dough is soft and fluffy from the very first day, requiring no long resting period to soften. Visually, they present themselves extremely elegantly – the glossy, dark glaze, adorned with subtle pearls or freeze-dried fruits, makes them an ideal candidate for the holiday table, a sweet gift for loved ones, or simply a special snack for winter tea. They taste like a combination of the best gingerbread and luxurious praline.

Składniki (15)

Servings:
8
  • Mąka pszenna tortowa typ 450 400 g
  • Natural multifloral honey 150 g
  • Butter 82% fat 100 g
  • Powdered sugar 80 g
  • Chicken egg, size L 1 szt.
  • Żółtko jaja kurzego 1 szt.
  • Baking soda 10 g
  • Unsweetened dark cocoa 20 g
  • Plum preserves 150 g
  • Bitter chocolate 70% 200 g
  • Rapeseed oil 15 g
  • 🌿 Przyprawy
  • Gingerbread spice 10 łyżeczek
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Sugar sprinkles white pearls 10 g
  • Freeze-dried raspberries 10 g
💰 Szacowany koszt dania: ~33.78 PLN (4.22 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of gingerbread dough

1

In a small saucepan with a thick bottom, place the butter, honey, and powdered sugar. Heat over low flame, stirring constantly with a wooden spoon, until all the ingredients dissolve and combine into a uniform, smooth mixture. Remove from heat and set aside to cool completely for about 20-30 minutes. The mixture must be at most lukewarm, otherwise it will cook the eggs.

Ingredients: Butter 82% fat, Natural multifloral honey, Powdered sugar
Use a non-stick saucepan to avoid burning the honey. Do not bring the mixture to a boil! It's just about dissolving the ingredients. To speed up cooling, you can transfer the mixture to another cool bowl.
2

In a large bowl, combine the dry ingredients. Add the all-purpose flour, baking soda, gingerbread spice, dark cocoa, and salt. Use a whisk to thoroughly mix and aerate all the ingredients. This will ensure they are evenly distributed in the batter.

Ingredients: Mąka pszenna tortowa typ 450, Baking soda, Gingerbread spice, Unsweetened dark cocoa, Salt
It is best to sift the flour and cocoa powder through a sieve. This will prevent lumps from forming and make the cake even more delicate. Mixing the dry ingredients before adding the wet ones is key to a uniform texture of the baked goods.
3

Add the cooled honey mixture to the bowl with the dry ingredients. Then crack in a whole egg and add the yolk. Start mixing everything with a large spoon or spatula, just until the ingredients begin to come together into a crumbly mass.

Ingredients: Chicken egg, size L, Żółtko jaja kurzego
Make sure the honey mixture is really cool. If you add it hot, the eggs will scramble and the dough will be ruined. You can gently beat the egg with the yolk in a small bowl before adding it to the dough, which will make it easier to combine with the rest of the ingredients.
4

Transfer the dough to a pastry board or countertop and start kneading by hand. Knead for about 5-7 minutes until the dough becomes smooth, elastic, and uniform in color. It should stick slightly to your hands but come away from the surface. Shape it into a ball.

You can use a stand mixer with a dough hook. Knead on low speed for about 4-5 minutes. Do not add too much flour while kneading, even if the dough seems sticky - it will firm up after cooling. Too much flour will make the gingerbread tough.
5

Flatten the formed ball of dough slightly with your hand, wrap it tightly in plastic wrap, and place it in the refrigerator for at least 1 hour. You can also prepare it the day before and leave it in the refrigerator overnight.

Cooling is key! It allows the dough to firm up, the flavors to meld, and the gingerbread cookies won't spread during baking. Flattening the ball into a disk speeds up cooling and makes rolling out easier later on.

Shaping and baking gingerbread cookies

6

Preheat the oven to 180°C (top and bottom heat, no convection). Prepare two large baking sheets and line them with parchment paper.

Lining the baking tray with parchment paper is essential to prevent the gingerbread cookies from sticking. Setting the oven to the right temperature before placing the cookies inside will ensure they bake evenly.
7

Take the chilled dough out of the fridge. Divide it into two parts. Roll one part out on a lightly floured surface to a thickness of about 4 mm. Try to roll it out evenly so that all the gingerbread cookies have the same thickness.

Ingredients: Mąka pszenna tortowa typ 450
If the dough is very hard after taking it out of the fridge, leave it at room temperature for 10 minutes. You can roll out the dough between two sheets of baking paper - this way it won't stick, and you won't have to use extra flour.
8

Using a heart-shaped cookie cutter (about 5-6 cm in diameter), cut out an even number of cookies. Gather the leftover dough, knead it again, and roll it out. Place the cut-out hearts on the prepared baking sheets, leaving small gaps (about 2 cm) as they will expand while baking.

Remember to have an even number of hearts, as we will be folding them in pairs. You can occasionally dip the mold in flour to prevent the dough from sticking.
9

Place the tray with the gingerbread cookies in the preheated oven. Bake for about 10-12 minutes. The finished cookies will be slightly puffed up, and their edges will be lightly browned. When pressed with a finger, the dough should be springy.

Baking time depends on the thickness of the gingerbread cookies and individual oven settings. Keep an eye on them towards the end of baking, as they can easily burn. Do not bake too long, otherwise they will be hard.
10

Remove the baking sheet from the oven and leave the gingerbread cookies on the sheet for 2-3 minutes, then carefully transfer them using a spatula to a metal rack to cool completely. Repeat the process with the second batch of dough.

Gingerbread cookies are very soft after baking, so they need to be handled gently. Cooling on a rack ensures air circulation from the bottom, preventing them from becoming soggy.

Stuffing and decorating

11

When the gingerbread cookies are completely cool, prepare them for filling. Place half of the hearts upside down. On the center of each, put about half a teaspoon of thick plum jam, leaving a free edge (about 0.5 cm).

Ingredients: Plum preserves
Do not add too much filling, as it will spill out during folding. Using thick preserves is key to the success of the recipe.
12

Cover each heart filled with jam with a second, empty heart, and gently press the edges to seal them. Do this with all the gingerbreads.

Gently press down to avoid breaking the cookies and squeezing the filling out. If the edges do not stick, you can very gently moisten them with water using a brush.
13

Prepare the chocolate glaze. In a metal or glass bowl, place broken dark chocolate into small pieces and add canola oil. Set the bowl over a pot of gently simmering water (a double boiler). The bottom of the bowl should not touch the surface of the water. Stir slowly with a spatula until the chocolate is completely melted and smooth and shiny.

Ingredients: Bitter chocolate 70%, Rapeseed oil
This is the most important step for achieving the perfect glaze. Be careful not to let a single drop of water get into the chocolate, as it will seize. You can also melt the chocolate in the microwave, heating it in short, 20-second intervals and stirring each time.
14

Dip each assembled heart in the melted chocolate. It's best to do this using two forks: use one to hold the cookie and the other to drizzle chocolate over it. Lift the heart with the fork, allow the excess chocolate to drip back into the bowl, and then gently place it on a rack or a baking sheet lined with fresh parchment paper.

Draining the excess chocolate is important to prevent the coating from forming a thick 'foot' at the base of the gingerbread. Work quickly, as the chocolate will start to set.
15

When the chocolate on the gingerbread is still wet, decorate them as you wish. You can sprinkle them with white sugar pearls or crushed freeze-dried raspberries. Leave the gingerbread at room temperature or place them in the fridge for about 20-30 minutes to let the glaze set completely.

Ingredients: Sugar sprinkles white pearls, Freeze-dried raspberries
Decorate immediately after coating with chocolate, otherwise the sprinkles won't stick. Additionally, you can use chopped pistachios for a green accent.

Fun Fact

💡

The tradition of baking gingerbread in Poland dates back to the 13th century and is inextricably linked to Toruń. In the past, the dough for the best gingerbread would mature in oak barrels for many years! The addition of plum preserves is a later innovation that enriched the classic flavor and provided extra moisture, making the gingerbread almost like a dessert cake.

Best for

Boże Narodzenie Słodki podarunek DIY Zimowe wieczory przy kominku Elegancki deser na przyjęcie

Tips

🍽️ Serving

Serve the hearts on an elegant, festive plate or platter. They look beautiful arranged next to each other, creating a sweet composition. They are the perfect addition to bitter coffee, aromatic tea with orange and cloves, or a mug of mulled wine. They can be packed in cellophane bags or a decorative box and given as a handmade gift.

🥡 Storage

Store the gingerbread cookies in an airtight metal or glass container at room temperature. Thanks to the honey and preserves, they will stay fresh and soft for at least 2-3 weeks. With each passing day, they even get better as the flavors meld together more intensely. Do not store them in the refrigerator to prevent the chocolate from losing its shine.

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