Gingerbread men & reindeer

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
3 5
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 18
  • 125 g soft butter
  • 100 g sugar (e.g. finer brown)
  • 2 TEASPOONS Gingerbread spice
  • 7-10 Tbsp Salt
  • 1 Egg (Gr. M)
  • 175 g dark beet syrup
  • 350 g + some flour
  • 1⁄2 deleted Tsp Baking Powder
  • 150 g Icing sugar
  • 2 TABLESPOONS Milk
  • 150 g Dark chocolate coating
  • 50 g white couverture
  • 15 g white plate fat (e.g. palmine)
  • 7-10 Tbsp black chocolate beads or brown mini chocolates, red love beads and possibly small
  • 7-10 Tbsp Silver beads
  • 7-10 Tbsp Cling film
  • baking paper
  • 3 disposable piping bags or small freezer bags

Directions

  1. 1

    Cream butter, sugar, gingerbread spice and 1 pinch of salt with a hand mixer. First stir in the egg and then the syrup. Mix 350 g flour and baking powder and stir in portions briefly. Wrap the dough (it is quite sticky, but gets a bit firmer after cooling) in foil and put it in a cool place for about 1 hour.

  2. 2

    Line two baking trays with baking paper. Roll out the dough on some flour 4-5 mm thick. Cut out approx. 18 biscuits with a gingerbread man cutter (approx. 12 cm) and lay them on the baking trays. Prick holes in the biscuits with a punched spout (approx. 1 cm Ø) to hang them up.

  3. 3

    Brush the biscuits with some water. Bake one after the other in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for about 8 minutes. Let them cool down.

  4. 4

    Sift the icing sugar, mix with 1 tbsp. hot water and milk to a thick icing. Pour into a disposable piping bag and cut off a small corner at the bottom. Decorate half of the biscuits with it as gingerbread men and let them dry.

  5. 5

    Chop dark and white couverture. Melt the dark chocolate coating with plate-grease in a hot water bath, cool down for about 15 minutes. Melt the white couverture in a hot water bath as well. Fill both couverture in a disposable piping bag and cut off a small corner at the bottom.

  6. 6

    Turn the remaining gingerbread man biscuits upside down so that they look like a reindeer head: The legs are the antlers, the arms are the ears and the upside-down head is the head. Paint the reindeer's head, ears and antlers with dark chocolate coating, leaving a margin of approx. 1⁄2 cm free.

  7. 7

    With the white couverture squirt eyes and put on 1 black chocolate pearl each as pupil. Decorate noses with red love beads and ears with silver beads. Let everything dry.

Nutrition Facts

KCAL
260 kcal
CARBS
38 g
FATS
10 g
PROTEINS
3 g