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?okoladna medena srca / Chocolate Covered Gingerbread Harts
Please scroll down for the English version.
 U prvom ovogodi?njem postu ne?u se osvrtati na lanjski snijeg, ne?u puno filozofirati ni analizirati, ne?u vas gnjaviti, prepri?avati do?ivljaje ni pri?ati pri?e. Ne?u biti pretjerano emotivna niti vas gnjaviti svojim o?ekivanjima, ?eljama i planovima u Novoj godini. Ne?u se baviti ni?im od navedenog. Samo ?u se kratko zahvaliti svojim vjernim ?itateljima te kolegicama i kolegama bloggerima na podr?ci i lijepim komentarima, konstruktivnim kritikama i isprobanim receptima, uz nadu da ?e se na?e ugodno dru?enje i virtualno kuhanje nastaviti i u budu?nosti. ?elim Vam sretnu i uspje?nu Novu godinu!  Medena srca sastojci za oko 60 komada 150g maslaca (sobne temperature) 150g tamno sme?eg ?e?era (Muscovado ili Demerera) 3 jaja 200g meda 2 ?li?ice mljevenog cimeta ?li?ica mljevenih klin?i?a 1/4 ?li?ice ?umbira prstohvat mljevenog zvjezdastog anisa 300g p?eni?nog polubijelog bra?na (T-850) 300g p?eni?nog glatkog bra?na 2 ?li?ice sode bikarbone Za punjenje d?em od vi?anja (ili marelica, ?ljiva, bresaka...) Pjenasto umutite maslac, ?e?er i med. Dodajte jedno po jedno jaje i za?ine te sve zajedno dobro izradite. Na kraju dodajte bra?no pomije?ano sa sodom bikarbonom i zamijesite tijesto. Tijesto ?e biti jako mekano i raspadat ?e se pod prstima, ali poku?ajte se oduprijeti porivu da dodajte jo? bra?na. Kad se tijesto dobro ohladi bit ?e kompaktno i lijepo ?ete mo?i s njime raditi, a na kraju ?e medenjaci biti mekani i nevjerojatno prhki. Tijesto podijelite na dva dijela i svaki posebno zamotajte u prozirnu foliju te ga stavite u hladnjak na najmanje 2-3 sata ili preko no?i.  Pe?nicu zagrijte na 180°. Lim oblo?ite papirom za pe?enje. Kad je tijesto odstajalo, razvaljajte ga na dobro pobra?njenoj podlozi na debljinu 2-3 mm te pomo?u kalupa za kekse izre?ite iz njega ve?a srca. Ostatke tijesta skupite, ponovo zamijesite te razvaljajte i tako sve dok ne potro?imo svo tijesto. Ni?ta ne bacamo ;) Slijedi punjenje medenjaka: na sredinu jednog srca stavite malo d?ema po izboru (ja sam koristila doma?i d?em od vi?anja), a rubove navla?ite sa malo hladne vode. Poklopite drugim srcem i dobro stisnite rubove prstima kako bi se slijepili i zatvorili. Potom manjim kalupom, tako?er u obliku srca, izre?ite cijeli keksi?. Na taj na?in se rubovi dobro zatvore i nadjev ne?e iscuriti iz keksi?a. Tako dobivena medena srca sla?ite na lim i pecite 10ak minuta (pazite da ih ne prepe?ete!). Ne treba ostavljati puno mjesta izme?u keksi?a jer tokom pe?enja ne?e puno narasti. Pe?ene medenjeke ohladite i dr?ite ih u dobro zatvorenoj limenoj kutiji do umakanja u ?okoladu. Ina?e, ovi su medenjaci nevjerojatno mekani i spremni su za jelo ?im se ohlade, a ?to du?e stoje to su jo? bolji.  ?okoladna glazura 300g tamne ?okolade 8-9 ?lica ulja ?okoladu i ulje rastopite na pari, ulijte u manju zdjelicu i ostavite oko 5 minuta da se malo ohladi. Medena srca uma?ite u ?okoladu i sla?ite ih na re?etku da se ocijede, a potom ih stavite u hladnjak dok se glazura ne stisne. Potom ih ponovo vratite u limenu kutiju, dobro zatvorite i dr?ite u hladnjaku.  Verzija za ispis Chocolate Covered Gingerbread Hearts makes about 60 hearts Gingerbread Hearts 150g butter, room temperature 150 g dark brown sugar (Muscovado or Demerera) 3 eggs 200g honey 2 tsp. ground cinnamon 1 tsp. ground cloves 1/4 tsp. ground ginger pinch of powdered star anise 300g wheat flour type 850 300g all purpose flour 2 tsp. bicarbonate of soda For the filling sour cherry jam or marmalade (or some other flavor of your choice) Beat the butter, sugar and honey until creamy. Add the eggs and spices, beating until well blended. In a separate bowl mix together both flours with bicarbonate of soda and add to the butter mixture. Mix with a wooden spoon until the dough begins to form and then continue mixing it with your hands just until the dough starts coming together. The dough is going to be quite soft but try to resist from adding more flour. After it is properly chilled, it will be firm and easy to work with. Divide the dough into two equal parts and wrap each in plastic wrap. Chill for 2-3 hours or overnight. Preheat the oven to 180°C. Line two large baking trays with parchment paper. Roll the dough out on a well floured surface to 2-3mm thickness. Using a cookie cutter, cut medium sized hearts out of the dough. Scrape the remaining dough together and roll it again. Take one heart and put some jam in the middle. Brush the sides with some cold water and cover with another heart. Pinch the edges together with your fingers. Take a smaller heart-shaped cookie cutter and cut the cookie again. By doing that, you glue the edges together, preventing the filling from running out. Repeat with the rest of the hearts. Place the cookies onto the baking tray and bake for 10 minutes. Make sure you don't overbake them - they should still be soft to the touch when you take them out of the oven. Cool the cookies completely before covering them in chocolate. Also, make sure you keep them in an airtight container until glazing them. Chocolate Glaze 300g dark chocolate 8-9 tbsp. of neutral oil Break the chocolate into chunks and put it into a bowl. Add the oil and melt on a double boiler. Transfer the glaze to a smaller bowl and allow it to cool for 5 minutes before using it. Dip each heart into the chocolate glaze and place on a wire rack so the excess chocolate can drip off. Chill until the glaze is firm. Transfer the gingerbread hearts to an airtight container and keep in the refrigerator. Printable version 
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