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.
Mix the honey and flour until it forms a ball. If your honey is more liquid mix it until fully blended.
Put the mixture in a container and let it rest in the refrigerator for a month or longer.
Add all the additional ingredients to your pre-dough, knead until it is fully blended. This may take some time.
Roll out the dough in a thin layer, 1/8" or thinner (0.5 cm) and cut out heart shapes.
Bake the hearts for 8-10 min at 350F / 180C.
Let the hearts cool.
Wrap the cool hearts in a damp kitchen towel and place them in the refrigerator for 3-4 days.
Split the hearts and cover the bottom half with a layer of apricot or orange jam.
Carefully melt chocolate in a Bain-marie and cover the hearts.
Serve after the chocolate has fully cooled.