Alpine gingerbreads in Chocolate

Instructions

Heat the honey in a saucepan, add the gingerbread spice mix and cocoa powder, warm it up, and bring it to a boil while stirring. 👉 Remove from the heat, add butter, and stir until melted, then let it cool down. 👉 Mix baking soda with sour cream and set aside until foamy. 👉 Beat egg whites with sugar until stiff peaks form, then gradually add egg yolks while mixing. Next, while still mixing, add sifted flour, honey mixture, and sour cream. ➡️ Mix everything together. Cover the bowl with foil and refrigerate overnight.

Take the dough out of the fridge and roll it out on a floured surface to a thickness of 1/6 inch (4 mm). 👉 Cut out circles (slightly larger than the width of the heart-shaped mold). 👉 Place the circles on a baking sheet lined with parchment paper, squeeze plum jam onto the center, and cover with another circle, lightly pressing the edges.

Cut out shapes with a cookie cutter. 👉 Bake in a preheated oven at 350°F (180°C) for 9-10 minutes. Once done, coat the gingerbreads with melted dark chocolate and decorate with icing.