Gingerbread heart tree pendant

Name: Gingerbread heart tree pendant
Cook time: 50 min
Total time: 50 min
Yield: 15
Ingredients: 1 pack of (350 g) Cinnamon biscuit dough (ready to roll out; refrigerated shelf); 7-10 Tbsp Flour; 80 g Sugar crystals; 100 g colored, cooked lollipops; baking paper; 7-10 Tbsp Decoration tape

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 15

1 pack of (350 g) Cinnamon biscuit dough (ready to roll out; refrigerated shelf)
7-10 Tbsp Flour
80 g Sugar crystals
100 g colored, cooked lollipops
baking paper
7-10 Tbsp Decoration tape

Directions

1
Roll out the cake dough on the floured work surface to a thickness of about 0.5 cm. Cut out Christmas trees of about 8 cm and stars of about 5 cm with different cutters and put them on 2 baking trays covered with baking paper. Use small round shapes or small star cutters to punch circles, stars and holes for the ribbon out of the cookies. Sprinkle the cookies with sugar crystals. Bake the baking trays one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 10 minutes.
2
Let cool off. Put the sweets in a freezer bag and chop them with the blunt side of a large knife. Pour the candy crumbs into the cookie holes and melt in the oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for 5-8 minutes. Remove from the oven and allow to cool. After cooling down, pull ribbons through the holes and hang up