Filled gingerbread hearts

Knead the honey and flour together to form a smooth mixture. Place the pre-dough in an airtight container, and store it in the refrigerator for at least 14 days.

Stir the egg yolks and potash together in a bowl.

Mix the egg yolk and the pre-dough together with the spices, and knead the entire mixture thoroughly for 4-5 minutes. Let the dough rest in the refrigerator overnight.

The following day, preheat the oven to 180°C. Then, roll out the dough on a lightly floured surface to a thickness of approximately 5 mm.

Now cut your dough with heart-shaped cutters, and place them on a baking tray lined with baking paper.

Bake the hearts in the oven for approximately 8–10 minutes. The hearts should feel firm enough not to collapse, but they should not gain too much colour.

Allow the pastries to cool on a wire rack. Then, place them in an airtight container with a damp cloth over them overnight, so they become moist and delicious.

Melt the chocolate, and brush your gingerbread hearts with the chocolate. Let it cool off.

Optionally, decorate the hearts with royal icing. This is made by mixing icing sugar and egg whites together for 5 minutes until the mixture becomes white and fluffy. Fill a piping bag with the icing, and decorate your gingerbread hearts with delicate patterns or personalised writing. "Royal icing can be made up to a week in advance and stored in an airtight container in the fridge," Clara thoughtfully notes.

The hearts can be filled with buttercream and apricot jam, but they can also be enjoyed as they are. The buttercream is made by beating icing sugar and soft butter together with a hand mixer until it becomes light and fluffy.