Gingerbread Hearts

GINGERBREAD INSTRUCTIONS

• 1
  Carefully melt honey with sugar and butter in a pot until everything is dissolved and perfectly combined. Let cool.
• 2
  Sift flour and cocoa into a stand mixer bowl, add gingerbread spice, baking soda, baking powder, eggs, and the mixture of honey, sugar, and butter. Choose a K-beater or dough hook attachment and let the mixer knead the dough on medium speed.
• 3
  Let it rest in the refrigerator for at least 3 hours, ideally overnight.
• 4
  Before rolling and cutting, let it rest for a while to soften and make it easier to roll out.
• 5
  Roll out the dough thicker, about 5 mm thick, and cut out hearts. Carefully insert a skewer into each heart and transfer them to a baking sheet lined with parchment paper. If you are not making the lollipop version, omit the skewers and transfer only the cut-out hearts to the baking sheet.
• 6
  Bake the gingerbread at 160 degrees Celsius in a preheated oven for 8 minutes.
• 7
  After baking, let them cool on the baking sheet, and only then transfer them to a wire rack or plate.

ICING INSTRUCTIONS

• 1
  Place egg white with sugar and lemon juice into a stand mixer bowl, choose a balloon whisk attachment, and whip into a stiff peak.
• 2
  Blend the beetroot with water to create a more liquid, but rather mushy consistency. Gradually whisk it spoon by spoon into the egg white mixture until it reaches your desired pink color.
• 3
  Then, apply the icing to the gingerbread with a brush and finally sprinkle with raspberries, crushed between your fingers.
• 4
  Now let the gingerbread harden at room temperature, and you're done.