Gingerbread kickboard with Santa Claus

COOK TIME
225 mins

TOTAL TIME
225 mins

Ingredients

Directions

1. 1

   Heat honey, sugar, gingerbread spice and butter in pieces in a pot while stirring until the sugar is dissolved. Pour into a mixing bowl and let it cool down. Then stir in the egg with the whisk of the hand mixer. Mix flour, cocoa and baking powder. Add about half to the honey mixture and knead with the dough hooks of the hand mixer. Add the rest of the flour and fold in with your hands until you have a smooth, supple dough. Form into a ball, wrap in foil and chill for about 2 hours. In the meantime, cut a template for the cardboard kickboard into a slightly oval board (approx. 14 cm long and 2-3 cm wide. Possibly prepare a template for the arms (approx. 4.5 cm long). Roll out the dough on a floured work surface to a thickness of approx. 4 mm.

2. 2

   Cut out and cut out 14 Santa Clauses (approx. 10.5 cm high and 6 cm wide), 14 kickboards and 14 arms. Distribute them on 2 baking trays lined with baking paper. Cut out a strip of the kickboards at each end for the wheels, approx. 1.5 cm deep and 5 mm wide, and cut out an approx. 8 mm thick hole for the handlebars using a nozzle. Moisten the arms on one of the lower part of the kickboards with a little water and press them onto the Santa Clauses. Bake the baking trays one after the other in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for 9-13 minutes. Lift the finished pieces from the baking tray and let them cool on a cake rack. Roll out the remaining dough again and cut out 14 small, oblong rectangles (approx. 2 x 6.5 cm). Cut out fir trees and stars from the remaining dough. Also place on a baking tray and bake at the same temperature for about 9 minutes. Let it cool down. Mix egg white, icing sugar and 1 tablespoon lemon juice with the whisks of the hand mixer to a thick glaze. Put a good half of the icing in a freezer bag and cut off a small corner. Spray some of the icing on the rectangular cookies and stick them under the boards for support. Then glue the sherbets as wheels and put them aside to dry. Stir the rest of the icing with the remaining lemon juice until spreadable. Take off 2 teaspoons of each pouring and colour in blue and yellow with food colouring. Colour the rest of the glaze red. Use the thick white icing to paint the beard and fur edges of the cap and coat. Then paint the coat and cap with the red icing.

3. 3

   Let it cool down. Mix egg white, icing sugar and 1 tablespoon lemon juice with the whisks of the hand mixer to a thick glaze. Put a good half of the icing in a freezer bag and cut off a small corner. Spray some of the icing on the rectangular cookies and stick them under the boards for support. Then glue the sherbets as wheels and put them aside to dry. Stir the rest of the icing with the remaining lemon juice until spreadable. Take off 2 teaspoons of each pouring and colour in blue and yellow with food colouring. Colour the rest of the glaze red. Use the thick white icing to paint the beard and fur edges of the cap and coat. Then paint the coat and cap with the red icing. Put some red icing in a freezer bag, cut off a corner and paint on the mouth and the backpack. Put the blue icing for the eye also in a freezer bag and paint it on. Let everything dry well. In the meantime, cut the rubber sugar sticks for the handlebars about 1.5 cm shorter and cut one side about 3 cm deep. Spray some thick sugar icing into the hole and onto the kickboard and glue the handlebars and Santa Claus on them. Glue the handlebars and Santa Claus together with a little bit of icing. Decorate the Christmas trees and stars with the rest of the icing as you like. Leave to dry well (support if necessary). Dust with icing sugar as desired

4. 4

   Put some red icing in a freezer bag, cut off a corner and paint on the mouth and the backpack. Put the blue icing for the eye also in a freezer bag and paint it on. Let everything dry well. In the meantime, cut the rubber sugar sticks for the handlebars about 1.5 cm shorter and cut one side about 3 cm deep. Spray some thick sugar icing into the hole and onto the kickboard and glue the handlebars and Santa Claus on them. Glue the handlebars and Santa Claus together with a little bit of icing. Decorate the Christmas trees and stars with the rest of the icing as you like. Leave to dry well (support if necessary). Dust with icing sugar as desired

Nutrition Facts

KCAL
340 kcal

CARBS
63 g

FATS
7 g

PROTEINS
4 g