Gingerbread hearts

Gingerbread hearts

From
Tea and Cake
Makes
30

Ingredients

Quantity Ingredient
125g soft butter
70g brown sugar
1 orange, zest finely chopped
1 egg
125ml warm honey
450g self-raising flour
4 teaspoons ground ginger
1/2 teaspoon ground cinnamon
30 blanched almonds
1 egg, lightly beaten
raw sugar

Method

  1. Preheat oven to 170°C.
  2. Cream butter and sugar until light and fluffy. Add zest and egg and beat until smooth. Stir in honey. Sift together flour, ginger and cinnamon and stir into wet mixture. Wrap biscuit mixture in plastic wrap and chill for 30 minutes.
  3. Roll biscuit mixture out onto a floured surface and cut out heart shapes. Lay biscuits on a lined baking tray. Push an almond into the centre of each. Brush each biscuit with beaten egg and sprinkle raw sugar over. Bake in preheated oven for 8–10 minutes.
  4. Allow biscuits to cool before serving.
Tags:
Tea and Cake
sweets
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