Gingerbread Gift Pendant

Name: Gingerbread Gift Pendant
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 50 g Citation; 375 g Flour; 250 g Sugar; 125 g Butter or margarine; 1 egg (size M); 175 g dark syrup; 1 TEASPOON house natron; 1 Bag of gingerbread spice; 50 g crushed almonds; 7-10 Tbsp red cherries and whole almonds without skin; 7-10 Tbsp Flour; baking paper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

50 g Citation
375 g Flour
250 g Sugar
125 g Butter or margarine
1 egg (size M)
175 g dark syrup
1 TEASPOON house natron
1 Bag of gingerbread spice
50 g crushed almonds
7-10 Tbsp red cherries and whole almonds without skin
7-10 Tbsp Flour
baking paper

Directions

1
Chop the candied lemon peel very finely. Put flour, sugar, fat in flakes, egg, syrup, baking soda, candied lemon peel, spice and almonds into a mixing bowl and knead with the dough hooks of the hand mixer to a smooth dough.
2
Cover the dough and let it rest for about 12 hours. Roll out the dough on a floured work surface to a thickness of approx. 0.5 cm and cut out hearts (different sizes). Place the hearts on three baking trays lined with baking paper and decorate as desired with cherries and almonds.
3
Use a small punched spout of the piping bag to cut a hole in each heart (for the ribbon). Bake the cookies in a preheated oven (electric cooker: 200 °C/ gas: level 3) for 10-12 minutes in succession.
4
Take the cookies out of the oven and let them cool on a cake rack. Makes about 50 pieces.