Approximately 45 pieces

For the gingerbread:
160 g of liquid honey, brown sugar
* 50 * 40 ml water
* 120 g butter
* 1 level tsp baking soda
* 1 level tbsp pumpkin pie spice
* 1 tsp grated lemon rind Dr. Oetker Finesse
* 260 g flour

For the cast:
3 tablespoons raspberry syrup
* 100g caster sugar

For topping:
some dessert jewelry, such as sugar hearts

Method:
heat the dough for honey, brown sugar and water in a pot, stirring until sugar is dissolved. Remove the pan from the heat. The honey mixture to cool slightly.

melt the butter into the honey mixture while stirring. Baking soda, pumpkin pie spice and lemon peel Stir with a whisk. The honey-butter-mass allow to cool completely.

of the flour-butter-honey mass and electric mixer with dough hook to work with the lowest level. Place the dough in cling film wrapped at least 4 hours in the refrigerator.

Preheat the oven. Top and bottom heat: about 180 ° C, hot air: about 160 ° C.

the gingerbread dough and knead briefly and roll out on a lightly floured surface about ½ inch thick. (About 5 ½ cm in diameter) with a cookie cutter cut out the heart. The Teigherzen on baking sheet (covered with parchment paper) place. It can be some distance between the Teigherzen.

the baking sheets in succession move (along with hot air) in the preheated oven. The Gingerbread Bake about 12 minutes per baking sheet .

The Gingerbread hearts with the baking paper from the baking sheets to cool on cake racks and take leave.

for the warm cast the raspberry syrup and mix with a little powdered sugar to a thick cast iron. The gingerbread spread with the raspberry cast and sprinkle with sugar hearts. The cast can be determined.

Tip: In the fridge is the unbaked dough, wrapped in plastic wrap, for about 5 days shelf life. You can also freeze it.

Pink Gingerbread Heart Recipe