Comments on: How to make soft gingerbread hearts https://cakejournal.com/tutorials/how-to-make-soft-gingerbread-hearts/ Mon, 30 Jul 2018 03:25:54 +0000 hourly 1 https://wordpress.org/?v=6.9.4 By: Anonymous https://cakejournal.com/tutorials/how-to-make-soft-gingerbread-hearts/#comment-4371 Tue, 15 Feb 2011 09:05:00 +0000 http://www.cakejournal.com/?p=840#comment-4371 In reply to Annette.

You should only bake them for 10 – 15 minutes max. They will still feel soft to the touch but they get harder when the cool. Hope it helps. Gingerbread should be eaten all year round 🙂

]]> By: Annette https://cakejournal.com/tutorials/how-to-make-soft-gingerbread-hearts/#comment-4370 Tue, 15 Feb 2011 07:56:00 +0000 http://www.cakejournal.com/?p=840#comment-4370 In reply to Anonymous.

Louise, sorry I just looked at the recipe and I figured out what was different but that didn’t make a difference in what I was working with because I followed the gram version. I always weigh my ingredients as I am use to my danish recipes 🙂 You don’t have to post my previous message or this one, that’s ok. I’m not sure now where I went wrong as I followed the recipe. Could it be that I should maybe have baked it for less time? Thanks so much Louise for your help!!

Annette

]]> By: Lisa James https://cakejournal.com/tutorials/how-to-make-soft-gingerbread-hearts/#comment-4369 Tue, 08 Feb 2011 13:31:00 +0000 http://www.cakejournal.com/?p=840#comment-4369 Going to try this a little later on, will be perfect for my husband for valentines day 😉

]]> By: Anonymous https://cakejournal.com/tutorials/how-to-make-soft-gingerbread-hearts/#comment-4368 Mon, 31 Jan 2011 15:56:00 +0000 http://www.cakejournal.com/?p=840#comment-4368 In reply to Annette.

Annette: So sorry, my mistake! I have edited the recipe and it should now work out. My husband have been working on a baking recipe converter for some time now and now I only use this whenever I need to convert.

Hope that it works now 🙂 Let me know if it dosen’t.

]]> By: Annette https://cakejournal.com/tutorials/how-to-make-soft-gingerbread-hearts/#comment-4367 Mon, 31 Jan 2011 15:33:00 +0000 http://www.cakejournal.com/?p=840#comment-4367 Louise, I remember having these cookies when I lived in Denmark and I was so excited when I saw this recipe before Christmas. I made them and I was so disappointed 🙁 I don’t know where I went wrong, maybe you can help me.

I live in Canada now, and I know that the elevation is different here, I’m not sure if that has anything to do with it or not. The cookies were so hard that I could hardly bite into them. I baked them for the about 12 minutes if I remember correctly.

I hope you can help 🙂 I would really love to try again!

Thank you,
Annette
asimpson2@telus.net

]]> By: Annabelle https://cakejournal.com/tutorials/how-to-make-soft-gingerbread-hearts/#comment-4366 Sat, 01 Jan 2011 18:41:21 +0000 http://www.cakejournal.com/?p=840#comment-4366 Just found you and will never let you go…sounds like a song huh? May I make a suggestion? For some of us inexperienced bakers it would also be very helpful if you would tell us what number piping tip you use on all your future posts where you pipe. For example, are the dots number 3?

]]> By: aristea https://cakejournal.com/tutorials/how-to-make-soft-gingerbread-hearts/#comment-4365 Thu, 23 Dec 2010 20:35:47 +0000 http://www.cakejournal.com/?p=840#comment-4365 Hello from Greece! I saw in shops some kind of gingerbread small hearts tho filled with apricot marmelade. Can you tell me how can i do your recipe and fill the hearts with apricot?
thank you in advance! Wish to all merry cristmas!

]]> By: K Gal https://cakejournal.com/tutorials/how-to-make-soft-gingerbread-hearts/#comment-4364 Mon, 20 Dec 2010 02:30:58 +0000 http://www.cakejournal.com/?p=840#comment-4364 Thank you so much for sharing this wonderful recipe! I love seeing them at German markets. I made three large hearts for family gatherings. I wrote Merry Christmas in German on them and decorated with a star frosting tip to look like snowflakes.

]]> By: Dora Moreno https://cakejournal.com/tutorials/how-to-make-soft-gingerbread-hearts/#comment-4363 Mon, 13 Dec 2010 02:57:29 +0000 http://www.cakejournal.com/?p=840#comment-4363 Beautiful cookies. I’d like to try making these but I thought Royal icing would break down because of the grease in chocolate. Have you had anything like that happen to your cookies when chocolate & royal icing are combined? Thanks, great Blog BTW!

]]> By: Jessica https://cakejournal.com/tutorials/how-to-make-soft-gingerbread-hearts/#comment-4362 Mon, 06 Dec 2010 15:22:23 +0000 http://www.cakejournal.com/?p=840#comment-4362 the heart looks great,
was wondering how well does the dough freeze and also how long does the baked cookie keep fresh for once baked?
thanks in advance

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