Danish Honey Hearts
Soft, spiced honey hearts with the classic taste, decorated with glossy images. This recipe is made without a pre-dough, so you don't have to start a month in advance. An easy and manageable recipe that doesn't require several days of preparation, yet still delivers honey hearts that are moist, flavorful, and only improve with time. Perfect for Christmas coziness, homemade baking, and gifts.
Posted on 12/13/2025
Servings
20
Total time
3 hours & 20 minutes
Servings
20
Total time
3 hours & 20 minutes
Ingredients
Instructions
Melt the honey until it is liquid.
Mix the egg with potash until dissolved and combine with the honey.
Add all the dry ingredients and knead the dough until it is uniform and smooth.
Place the dough in the refrigerator for at least 3 hours, preferably overnight.
The next day, roll out the dough to a thickness of about 4 mm.
Cut out heart shapes and place them on a baking sheet lined with parchment paper, leaving plenty of space as they will rise significantly.
Bake the cookies at 175°C (conventional oven) for 5-8 minutes until they are risen.
Let the cookies cool.
Melt the chocolate over a water bath and brush the cookies.
Optionally, decorate with icing and glossy images.
Store the honey hearts in an airtight container.
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