Boot Pendant

Name: Boot Pendant
Cook time: 2 h
Total time: 2 h
Yield: 45
Ingredients: 100 g liquid honey; 30 g Butter or margarine; 50 g demerara sugar; 1 pinch Salt; 1 egg (size M); 250 g Flour; 1 yesterday tbsp. cocoa powder; 1 coated Tsp Baking Powder; 2 coated Tsp Gingerbread spice; 200 g Icing sugar; 1 Protein (size M); 2-3 TEASPOONS Lemon juice; 7-10 Tbsp golden and silver sugar beads; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; baking paper; 7-10 Tbsp Freezer bag; 7-10 Tbsp bows or ribbons

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 45

100 g liquid honey
30 g Butter or margarine
50 g demerara sugar
1 pinch Salt
1 egg (size M)
250 g Flour
1 yesterday tbsp. cocoa powder
1 coated Tsp Baking Powder
2 coated Tsp Gingerbread spice
200 g Icing sugar
1 Protein (size M)
2-3 TEASPOONS Lemon juice
7-10 Tbsp golden and silver sugar beads
7-10 Tbsp Flour
7-10 Tbsp Cling film
baking paper
7-10 Tbsp Freezer bag
7-10 Tbsp bows or ribbons

Directions

1
Heat honey, fat, brown sugar and salt in a saucepan over medium heat while stirring until the sugar is dissolved and the ingredients have combined to form a mass. Pour the mixture into a mixing bowl and let it cool down. Stir in egg. Mix flour, cocoa, baking powder and gingerbread spice, sieve into the mixing bowl and knead into the honey mixture with the dough hooks of the hand mixer. Wrap the dough in foil and refrigerate for at least 2 hours. Halve the dough.
2
Refrigerate one half. Roll out the second half on a floured work surface. Cut out boots in different sizes (5-7 cm length). Process the rest of the dough in the same way. Put the boots on 3 baking trays lined with baking paper. Make a hole in the upper edge of each boot with a thin spoon handle. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes. Pull the pastry with the baking paper onto the cake rack and let it cool down. Sift icing sugar. Place the egg whites and lemon juice in a tall mixing bowl, beat until stiff, adding icing sugar and beating until creamy. Pour the icing into a freezer bag and cut off a small corner. Decorate boots with it as you like.
3
Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes. Pull the pastry with the baking paper onto the cake rack and let it cool down. Sift icing sugar. Place the egg whites and lemon juice in a tall mixing bowl, beat until stiff, adding icing sugar and beating until creamy. Pour the icing into a freezer bag and cut off a small corner. Decorate boots with it as you like. Press sugar pearls into the moist icing. Let it dry. Dust some boots with icing sugar. Pull bows or ribbons through the holes at the top of the boots and knot them. Hang the boots e.g. on a wreath
4
Press sugar pearls into the moist icing. Let it dry. Dust some boots with icing sugar. Pull bows or ribbons through the holes at the top of the boots and knot them. Hang the boots e.g. on a wreath
5
waiting time approx. 2 hours