Honey hearts

This is my favourite Christmas cake but I must admit that we always bought it at the bakery when living in Denmark and it is still the first thing i crave for when spending Christmas in Denmark.
 
What you will need:
500 g of your favourite honey
3 egg yolks
200 ml buttermilk
500 g plain flour
100 g rye flour
2 tps baking powder
1/2 tps baking soda
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground
1/2 tsp ground ginger
 
For the chocolate glaze:
400-500 dark chocolate (50-60% cacao), finely chopped
 
How you make them:
First melt the honey and let it cool. Stir in the egg yolks and buttermilk. Mix together the remaining ingredients and fold them into the honey mixture. With floured hands and working on lightly floured surface, pat the dough together, wrap it in cling film and cool for min. 24 hours. When baking preheat the oven to 170C /340F. Roll the dough between parchment sheets till 1 cm thick. Remove the top sheet and cut our hearts with different sized cutters. Bake for 12 minutes on a baking tray lined with baking paper. Then cool on a wire rack. Store the honey hearts in an airtight box for about a week before covering them with tempered chocolate.
 
 
 
Maj-Britt Vittrup Nielsen