Gingerbread men & reindeer

Name: Gingerbread men & reindeer
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 18
Ingredients: 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

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

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
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
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
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
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
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
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
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.