Honey Fermented Gingerbread Cookies Covered in Dark Chocolate
You won't be able to resist these decadent honey fermented gingerbread cookies covered in a generous swirling layer of dark chocolate. They are a traditional Danish Christmas treat but can be enjoyed any time of year.
In a bowl, mix together the honey and spelt flour.
Place in a sealable container and let it sit in a dark and cool location for at least a month.
Heat the oven to 350°F (or 180°C).
Crack the egg yolks into a small bowl and mix in the baker’s ammonia.
In another small bowl, mix the potassium bicarbonate into 2 tbsps of cold water.
Stir together the egg mixture and the potassium bicarbonate along with the spices and lemon peel.
In a large mixing bowl (I used my mixer but you could also simply knead the dough by hand), add the pre-dough, the extra 250 grams of spelt flour along with the egg and spice mixture, and mix well.
Now you are ready to roll out the dough to a thickness of about 0.5 cm. This is where I made my first mistake. Instead of using a floured surface, I came up with the stupid idea to roll the dough out using parchment paper. This resulted in a giant sticky mess and I lost some of the precious dough I had been patiently fermenting for over a month.
Instead, roll out the dough on a well-floured surface. Don’t forget to sprinkle flour onto the surface of the rolled-out dough and your rolling pin as this mixture is very sticky due to the honey.
Use a cookie cutter to cut out the heart shapes and place them on a cookie sheet covered in parchment paper. Be sure to leave enough space between the hearts as they will expand. I did not leave enough space and all the cookies spread into one another. Amateur mistake! I had to remake these cookies (which have to ferment for a month!) a second time just so I could take some appetizing photos for this blog. After reading this post, I’m sure you’ll feel better about your own baking skills.
Re-roll the dough and cut out more hearts repeating the process until you don’t have any dough left.
Place the cookie sheets in the preheated oven and bake for about 10 minutes. They are done when you can lightly press your finger on the cookie without leaving an imprint.
Cool the hearts on a baking sheet.
Once cooled, the cookies will be too hard to eat. Place them in a container covered with a clean, wet cloth and store them in the fridge for a day or two. They will now be soft and ready to be dipped in chocolate. You can store the cookies in a sealed container in the fridge for several weeks and then take a few out when you are ready to cover them in chocolate.
To make the chocolate, melt a cup of chocolate chips with 2 teaspoons of coconut oil in a double boiler, until the chocolate is completely smooth.
Place the cookies on a wire rack and cover them with a thick layer of chocolate. Once the chocolate is set, the weeks and weeks of waiting will finally be over and you can take a delicious bite of these spiced, honey fermented gingerbread cookies.
This recipe is adapted from the Foodgeek's "Fermented Danish Gingerbread Hearts" recipe - https://foodgeek.dk/en/gingerbread-hearts-recipe/.
Keyword fermented gingerbread, honey ferment, fermentation, gingerbread, gingerbread cookies