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5 from 1 vote

Fermented Gingerbread Hearts

Fabulous homemade fermented gingerbread hearts. They are a classic Danish Christmas treat that would suit Christmas anywhere in the world.
Prep Time30 mins
Cook Time10 mins
Fermentation30 d
Total Time30 d 40 mins
Course: Dessert, Snack
Cuisine: Dansk
Keyword: christmas, fermentation, gingerbread, gingerbread hearts
Servings: 20 hearts
Calories: 225kcal
Author: Sune Trudslev



Preferment (make a month in advance)

  • 500 g honey
  • 250 g all-purpose flour


Chocolate coating

  • 300 g chocolate



  • You need to make the preferment at least a month before you need to make the hearts.
  • In a bowl, combine honey and all-purpose flour until homogenous.
  • Put it in a sealable container and put it somewhere dark and cool for at least a month, and up to three.

Make the dough

  • Heat the oven to 180°C/350°F/Gas mark 4. If your oven has convection, you should turn it off. If you cannot turn set the heat to 160°C/320°F/Gas mark 3.
  • Put the egg yolks in a small bowl and mix in the ammonium carbonate.
  • Mix the potassium bicarbonate into 2 tablespoons of water.
  • Add the egg mixture, the mixed water, cinnamon, cloves, ginger and extra all-purpose flour to the preferment.
  • Knead the dough well. You can do it by hand or maschine. It takes from 5-7 minutes.

Bake the hearts

  • Flour your kitchen counter liberally and roll out the dough to a thickness of about 4 mm. About 1/8th of an inch.
  • Cut the hearts and put them on a cookie sheet covered in parchment paper. Re-roll the dough and cut our more hearts. Continue until you have no dough left. This dough will make about 20 hearts with the cookie cutter that I am linking. That's about 3 cookie sheets worth.
  • If there's any left over flour on the hearts, remove it using a pastry brush.
  • Bake them for 8 to 10 minutes until there is no mark when you press your finger lightly into the heart. Leave them to cool on a wire rack.
  • They are hard as rocks right after they are baked. Put them in a container and cover it with a wet (but not dripping) dish towel and put them in the fridge for 3 to 4 days.

Cover with chocolate

  • Temper the chocolate and over the soft gingerbread hearts. Leave the chocolate to set and they are ready to be eaten.



Serving: 1hjerte | Calories: 225kcal | Carbohydrates: 45.4g | Protein: 3.8g | Fat: 4.4g | Saturated Fat: 2.3g | Sodium: 4.8mg | Fiber: 1.5g | Sugar: 25.8g