Sunday, August 10, 2014

3D gingerbread heart cookie

3D gingerbread hearts

To create these hearts you will need our special cookiemolds.

Ingredients for 24+ hearts.
(if you have a scale, use grams for accuracy):

500 g (4 cup) all purpose flour,
250 g (2-1/4 cup) confectioners' sugar,
110 g (1/3 cup) honey,
3 large egg,
55 g (1/2 stick) butter
2 tsp ground cinnamon,
1 tsp ground ginger
1 tsp ground cloves
1 tsp baking soda

Mix all ingredients until well incorporated. Knead the dough for a couple minutes, then wrap tightly in plastic wrap.

For best results, leave dough for one day in a cool dry place, or for up to one week in the refrigerator.

UPDATE: Online class about making this dough, egg wash and icing is available now:



 Preheat oven to 385°F.
Knead the dough thoroughly before baking, and roll out to a thickness of 1/8”.
Cut heart shapes with the cookie cutter included with the molds. 

 Spray the outside of the molds with cooking spray, or brush with vegetable oil.

 Place the heart-shaped dough over the mold

 Gently shape the dough onto the mold, following the curves.

 Place them on a cookie sheet and bake for approximately 7-9 minutes.

 The cookies will be soft when removed from the oven.
CAUTION! The molds will be hot!

 Let it cool enough to be safe to handle and remove the molds. It should be easy. If not, just slide a knife between the mold and the cookie and turn it slightly.

 Mix 1 egg yolk, 1 tbs heavy whipping cream and a few drops of gel food coloring.

 Use this mix and a paintbrush to glaze your cookies.

 Let them dry, or put them in the oven for 1 minute at 350°F to dry them quickly.

 Using a scribe tool or a big needle, outline a smaller cookie cutter or a paper template to draw a smaller heart in the middle.

 Decorate two cookies with royal icing. Let them dry completely.

 Prepare the two halves and a piece of ribbon. Work on a bubble wrap to protect the decoration on the cookie.

 Outline the rim of one cookie with royal icing. Tie a knot on a ribbon an place it on the cookie.

 Place one cookie on top of the other and let dry for 10-15 minutes.

Decorate where the two pieces meet with a row of dots.



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4 comments:

  1. Great instructions, Tunde! I actually have cookies made and in the freezer. Hoping to have time to try the decorating soon. Since the glaze has egg in it - is it possible to eat? Or is this for decoration only?

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  2. In Europe many people eat recipes with raw eggs. They did for centuries and they still do it. (The original Tiramisu has raw eggs and it's a heavenly dessert, so I am taking chances by eating raw eggs, whenever I see it - I even make it)

    When the glaze dries it looses all humidity which prevents spoiling. The real danger is salmonella. If it had the bacteria, then it's dangerous.

    If you are concerned about raw eggs you can dry your glaze by putting back your cookies to the oven for 1 minute at 350F.

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  3. QUERIDA TUNDE,
    SOU ADMIRADORA DE SUAS OBRAS DE ARTE E TENHO SALVADO EM MEUS ARQUIVOS TUDO O QUE VOCÊ POSTA.
    SE VOCÊ PUDER ME AJUDAR PRECISO DE UMA RECEITA DE BISCOITOS QUE A MASSA FIQUE BRANCA, CLARA, DEPOIS DE ASSADOS OU TALVEZ POSSAS ME DIZER ONDE PROCURO.
    OS QUE SÃO A BASE DE MANTEIGA E FARINHA JÁ POSSUO. PROCURO UMA RECEITA QUE FIQUE GOSTOSA COMO A SUA DE GENGIBRE, MAS BRANCA.
    GRATA, UM ABRAÇO.

    ReplyDelete
    Replies
    1. I work only with gingerbread, but gingerbread is not white. There are many baking communities on the internet you can join and ask for advice. Maybe someone has the recipe you are looking for :).

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