Kryddhjörtu

Gingerbread hearts

Gingerbread hearts are also part of the classic Christmas cookies ("jólakökur") in Iceland.

Ingredients

150 g sugar beet syrup
150g sugar
150g butter  
100 ml sour cream
1/2 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp ground pepper
2 tsp cinnamon
400 g flour
1 tsp baking powder
 


Preparation

Melt the sugar beet syrup, sugar and butter very slowly in a large saucepan over low heat.

Remove the pan from the heat and add the sour cream, spices and flour with the baking powder. Mix everything well, knead it and then chill the dough for at least 8 hours, preferably overnight.

Preheat the oven to 400 °F (200 °C) (upper/lower heat).

Roll out the dough flat on a floured work surface (not too thin, otherwise the gingerbread will become too dry too quickly!) and cut out the gingerbread using heart shapes.

Bake the gingerbread hearts on a baking tray lined with baking paper at 400 °F (200 °C) for about 8 minutes.

Let the gingerbread cookies cool on the tray and then carefully remove them from the baking paper.

[Translated from here.]