200 g honey
1.5 teaspoons gingerbread spice
120 g butter
500 g flour
1 generous teaspoon baking soda
1 tablespoon cocoa
2 egg whites
3 tablespoons fine sugar
a pinch of salt
4 egg yolks
100 ml sour cream
60% raspberry Lauretta filling
To decorate: dark chocolate, sprinkles
Our procucts used in this recipe:
Heat the honey in a saucepan, add the gingerbread spice, stir, take the hot honey off the heat, add diced butter, stir until melted, and set aside.
Sift the flour into a bowl and mix it with the baking soda and cocoa.
Whisk the egg whites until stiff, gradually adding the sugar and finally the salt. Stir the yolks into the foam.
Add the cream, eggs and cooled honey to the flour. Mix well into a homogeneous mass. The dough will be soft and sticky. Put the dough in a plastic bag and set it aside in a cold place for 24 hours.
Divide the dough into two parts. Roll one part into a rectangle about 3 mm thick and dust it with flour so that it does not stick to the surface.
Use two cake pans, a smaller one in the shape of a heart and a slightly larger round one. First, cut out circles with the round one, put half a teaspoon of the filling in the middle, cover with the other circle and press the dough around the filling. Then cut out cookies using the heart and put them on the baking sheet. Do the same with the other half of the dough and also use any leftover dough.
Bake the cookies for 15 minutes at 170 degrees Celsius, let them cool down and decorate them with melted chocolate and sprinkles.