Gingerbread Angels

Name: Gingerbread Angels
Cook time: 2 h
Total time: 2 h
Yield: 45
Ingredients: 7-10 Tbsp Ingredients approx. 45 pieces:; 250 g Flour; 75 g Sugar; 65 g Butter; 1 egg (size S); 1 pinch Salt; 1 package Vanillin sugar; 100 g dark beet syrup; 1/2 TEASPOON House soda; 200 g Icing sugar; 1 Protein (size M); 7-10 Tbsp golden and white sugar pearls; 7-10 Tbsp Flour; baking paper; 1 Disposable piping bag

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 45

7-10 Tbsp Ingredients approx. 45 pieces:
250 g Flour
75 g Sugar
65 g Butter
1 egg (size S)
1 pinch Salt
1 package Vanillin sugar
100 g dark beet syrup
1/2 TEASPOON House soda
200 g Icing sugar
1 Protein (size M)
7-10 Tbsp golden and white sugar pearls
7-10 Tbsp Flour
baking paper
1 Disposable piping bag

Directions

1
For the dough, place flour, sugar, butter, egg, salt, vanillin sugar, syrup and baking soda in a mixing bowl, first with the dough hooks of the hand mixer, then knead with your hands to a smooth dough. Put the dough in a cool place for at least 1 hour
2
Roll out the dough on a floured work surface to a thickness of about 2 mm. Cut out angels (approx. 9 cm high, 4 cm wide) from the dough. Knead the edges of the dough again, roll out and cut out a total of about 45 angels. Cut a hole in each angel to hang them up. Put the angels on 2-3 baking trays lined with baking paper
3
Bake the trays one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 8-10 minutes. Take out and let cool on a cake rack
4
Mix icing sugar and egg white to a glaze. Decorate the angel with icing and pearls and let it dry for at least 30 minutes
5
waiting time approx. 1 1/2 hours