- 250 ml milk
- 60 g honey
- 300 g all-purpose ﬂour
- 150 g almonds (ground)
- 15 g baking powder
- 3 tbsp cocoa powder
- 1 tsp cinnamon (ground)
- 1 tsp ginger (ground)
- ½ tsp clove (ground)
- ½ tsp nutmeg (ground)
- 150 g butter (soft)
- 120 g brown sugar
- 3 eggs
- 150 g chocolate
- 100 ml heavy cream
- butter for greasing
Utensils: saucepan, container with a spout, cooking spoon, large bowl, whisk, standing mixer or hand mixer, oven, baking pan, rubber spatula, cutting board, knife, cookie cutter, cake rack, plate, brush
Preheat oven to 180°C/350°F. Add milk and honey to a saucepan and bring to a simmer on low heat. Then, transfer to a container with a spout.
In a large bowl, mix flour, ground almonds, baking powder, cocoa powder, cinnamon, ginger, clove, nutmeg, and a pinch of salt.
In a standing mixer or with a hand mixer, beat soft butter and brown sugar until pale and foamy.
Now beat in eggs adding one at a time until fully incorporated.
Alternating, add dry ingredients and warm milk mixture to the butter mixture. Continue to beat until fully combined.
Transfer batter to a greased baking pan. Spread evenly and gently knock pan on work surface to release air bubbles. Bake in a preheated oven at 180°C/350°F for approx. 25 min. until a toothpick inserted comes out clean. Set aside to cool.
In the meantime, roughly chop chocolate and transfer to a large bowl. In a saucepan, heat heavy cream on low heat and bring to a simmer.
Pour hot heavy cream over chocolate. Whisk together until chocolate is melted and smooth. Allow to cool for approx. 5 – 10 min.
Use a heart-shaped cookie cutter to cut out cookies. Transfer to a cake rack.
Place a plate underneath a cake rack to catch any excess ganache. Using a brush, spread ganache over the top of the cookies. Allow to set. Enjoy with your loved ones.
After you've finshed your moment you don't need to worry about the dirty dishes.
With Somat even thoughest dirt like grease and burnt-in is removed, so your dishes get easily clean again.