Fruity Santa hats

Name: Fruity Santa hats
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 75
Ingredients: 100 g dried apricots; 250 g Honey; 250 g demerara sugar; 12 g Potash; 100 g Butter; 2 heaped Tbsp Gingerbread spice; 500 g Flour; 2 TABLESPOONS Cocoa powder; 2 Eggs (size M); 2 TABLESPOONS Rum; 75 g crushed hazelnuts; 225 g Icing sugar; 3 TABLESPOONS Raspberry jam without pieces; 7-10 Tbsp Flour; baking paper

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 75

100 g dried apricots
250 g Honey
250 g demerara sugar
12 g Potash
100 g Butter
2 heaped Tbsp Gingerbread spice
500 g Flour
2 TABLESPOONS Cocoa powder
2 Eggs (size M)
2 TABLESPOONS Rum
75 g crushed hazelnuts
225 g Icing sugar
3 TABLESPOONS Raspberry jam without pieces
7-10 Tbsp Flour
baking paper

Directions

1
Cut the apricots into small cubes. Heat honey and sugar in a pot at medium heat for about 10 minutes until the sugar has dissolved. Set aside and let cool. Stir the potash with 2 tbsp. water.
2
butter, gingerbread spice, flour, cocoa, eggs, potash, rum, apricots, hazelnuts and honey-sugar mixture in egg
3
Wrap in foil and chill for at least 3 hours, preferably overnight.
4
Roll out the dough in several portions on a floured work surface to a thickness of about 0.5 cm. Cut out rhombs (approx. 3.5 x 6 cm). Knead the rest of the dough with the next portion again and again. Place on 4 baking trays lined with baking paper.
5
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 10-12 minutes one after the other. Remove and let cool on a cake rack.
6
Sift the icing sugar. Mix 150 g icing sugar and jam. Mix 75 g icing sugar with 2 tsp. water. Brush one half of the lozenges with red icing. Pour white icing into a piping bag and draw a line in the middle of the rhombus and a dot at the tip.
7
Allow to set for at least 4 hours, preferably overnight.