Gingerbread cookies with cranberries and pink pepper
4 servings
120 minutes
Gingerbread cookies with cranberry and pink pepper are an exquisite blend of traditional European flavors and unexpected spicy notes. Ginger adds warmth, cranberry brings a slight tartness, and pink pepper finishes the composition with a piquant aroma. The recipe's origins trace back to European cuisine, where such spiced sweets are valued for their complex taste. The heart shape makes it not only festive but also special for romantic moments. The crunchy dough combined with soft white chocolate ganache and fruit puree creates a harmony of textures and flavors. These cookies are perfect for gifting or cozy tea time, enhancing it with a rich, warming aroma.
1
For the test, beat cold butter and sugar in a mixer until the sugar is completely dissolved, gradually adding the egg. Mix the flour with the baking powder and sift it. Add the sifted dry flour to the butter mixture in three parts. Mix briefly at low speed. Shape the dough into a rectangle, place it in a plastic container, and refrigerate for 1 hour.
- Chicken egg: 1.5 piece
- Wheat flour: 300 g
- Baking powder: 3 g
- Butter: 128 g
- Sugar: 160 g
2
After that, place the dough between two sheets of parchment and roll it out to 3 mm. Use a cookie cutter to cut out two hearts weighing 37 g. In one of them, cut out a smaller heart. Line a baking sheet with parchment and arrange the hearts on it with some space in between.
3
Preheat the convection oven to 185 degrees. Bake at 170 degrees for 15 minutes. At the 8th minute, flip the sheet, cool it down, and glue with soft ganache — 17 degrees.
4
Ganache is prepared the day before the main preparations. Heat cranberry puree, mandarin puree, and inverted sugar to 40 degrees. Add orange zest to the mixture. Melt cocoa butter in a saucepan and combine it with white chocolate, previously melted in a water bath. Mix well. Gradually add the fruit mixture in two parts, whisking each time. Add soft butter and blend with a hand blender. Transfer to a container, cover with film, and refrigerate overnight.
- Cranberry puree: 60 g
- Tangerine puree: 20 g
- Invert syrup: 5 g
- Orange blossom water: 10 ml
- Cocoa butter: 7 g
- White chocolate: 150 g
- Butter: 128 g
5
First, take the ganache out of the refrigerator. Spread soft ganache (30 g) from a piping bag over the heart with a cut-out center. Cover with a second heart with a center and press lightly. Sprinkle pink pepper on top from a pepper shaker.
- White chocolate: 150 g
- Sugar: 160 g