Makes 20-30 hearts (dependent on cookie cutter size)

Ingredients

Cookies

• ½ cup runny honey
• ½ cup dark brown sugar
• 4 ½ Tablespoons butter
• 1 cup All Purpose flour
• 1 cup rye flour
• 2/3 cup ground almonds
• 1 egg
• 2 ½ teaspoon Lebkuchen spice *see below
• ½ Tablespoon cocoa powder
• ½ teaspoon baking soda
• 1 oz candies mixed peel (optional)
• Zest ½ lemon
• Pinch Kosher salt

To Decorate

• 1 egg white, lightly whisked
• Blanched almond halves (optional)
• Glace cherry halves (optional)

Method

1. Combine the honey brown sugar, butter in a small pan and heat over a low heat until melted. Stir occasionally until fully blended. Remove from heat and set aside until needed
2. Place the remaining ingredients into a large bowl and whisk together to combine
3. Pour over the melted honey mixture and stir together with a wooden spoon to form a sticky dough. Cover with a clean dish cloth and set aside for an hour. By this time the dough should become more workable
4. Preheat your oven to 350°F. Line two baking/ cookie trays with baking parchment
5. Lightly flour a counter-surface and roll out the dough to  1/8inch thickness. Using a heart shaped cookie cutter, punch out hearts and place them on your prepared baking cheets, spacing ¾ inch apart. Re-roll any dough scraps to form additional cookies and repeat
6. Brush the top of each cookie with the whisked egg white and place an almond or cherry half in the centre of each cookie
7. Bake in the preheated oven for 12-15 minutes until golden brown and just firm to the touch. Remove from the oven and allow to cool on the baking tray for a few minutes before transferring to a rack to cool completely
8. Cookies can be kept in an airtight container for month or more. They will soften over time

*Lebkuchen Spice Mix

• 5 Tablespoons ground cinnamon
• 1 Tablespoon ground ginger
• 2 teaspoons ground cloves
• 1 teaspoon ground cardamom
• 1 teaspoon ground coriander
• 1 teaspoon ground anise
• ½ teaspoon ground mace
• ½ teaspoon ground nutmeg

1. Combine all the ingredients and whisk to thoroughly combine. Transfer to an airtight storage jar and store for up to a year