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Butcher block counter top with flour and honey directly on it.

Honey Hearts

Honning Hjerter, or Honey Hearts in English, are a Danish Christmas speciality. The first thing that hits you is the wonderful, spicy smell. This is Christmas in a cake! Shaped as hearts, covered in dark, rich chocolate and filled with apricot or orange jam - You just have to try them.

Great taste takes time, get your pre-dough ready about 5 weeks before you want to eat the hearts. 

Course Dessert
Keyword Honey cake
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 12



  • 500 g Honey Raw and local preferably
  • 500 g Flour Traditionally wheat

Additional ingredients

  • 10 g Potash
  • 2 Egg yolks
  • 5 g Cinnamon
  • 5 g Cloves
  • 1.5 tsp Ammonium bicarbonate



  1. Mix the honey and flour until it forms a ball. If your honey is more liquid mix it until fully blended.

  2. Put the mixture in a container and let it rest in the refrigerator for a month or longer.  

3-4 days before you want to eat the hearts:

  1. Add all the additional ingredients to your pre-dough, knead until it is fully blended. This may take some time. 

  2. Roll out the dough in a thin layer, 1/8" or thinner (0.5 cm) and cut out heart shapes.

  3. Bake the hearts for 8-10 min at 350F / 180C.

  4. Let the hearts cool.

  5. Wrap the cool hearts in a damp kitchen towel and place them in the refrigerator for 3-4 days.

On the day you want to eat the hearts:

  1. Split the hearts and cover the bottom half with a layer of apricot or orange jam. 

  2. Carefully melt chocolate in a Bain-marie and cover the hearts. 

  3. Serve after the chocolate has fully cooled.