Gingerbread Hearts
For great flowers log onto http://www.proflowers.com.au

Ingredients
125 g soft butter
70 g brown sugar
Zest of 1 orange, finely chopped
1 medium egg
125 ml warm honey
450 g self-raising flour
4 tsp ground ginger
1/2 tsp ground cinnamon
30 blanched almonds
1 medium egg, lightly beaten
Raw sugar

Method
Preheat oven to 170°C (340°F).
Cream butter and sugar until light and fluffy. Add zest and egg and beat until smooth. Stir in honey. Sift together flour, ginger and cinnamon and stir into wet mixture. Wrap biscuit mixture in cling film and chill for 30 minutes. Roll biscuit mixture out onto a floured surface and cut out heart shapes. Lay biscuits on a lined baking tray. Push an almond into the centre of each. Brush each biscuit with beaten egg and sprinkle raw sugar over. Bake in preheated oven for 8-10 minutes. Allow biscuits to cool. Makes 30 biscuits.

                 For great flowers log onto http://www.proflowers.com.au