Gingerbread Santa Clauses
easy
75 mins
75 mins
Ingredients
- 250 g Honey
- 125 g Sugar
- 375 g Flour
- 125 g chopped almonds
- 1 TEASPOON Cocoa powder
- 10 g Baking Powder
- 1/2 Bag of gingerbread spice
- 2 Eggs (size M)
- 7-10 Tbsp Fat and breadcrumbs
- 200 g Icing sugar
- 2 TABLESPOONS Lemon juice
- 7-10 Tbsp red food colouring
- 16 Chocolate lentils
- 16 whole, peeled almonds
- 7-10 Tbsp sugar pearls
- 7-10 Tbsp Marshmallow and wine gum
Directions
- 1
Heat honey and sugar while stirring until the sugar has dissolved (do not boil). Leave to cool. Mix flour, almonds, cocoa, baking powder and gingerbread spice in a bowl.
- 2
Add honey and eggs and mix everything well. Grease a springform pan (28 cm Ø) and sprinkle with breadcrumbs. Fill in the dough and smooth it down. Bake in the preheated oven (electric: 175°C/ gas: level 2) for about 25 minutes.
- 3
Let it cool down on a cake rack. Then cut into 8 cake pieces of the same size. Mix icing sugar, lemon juice and approx. 2 tablespoons of water to a thick icing. Remove 2/3 and put it into a freezer bag.
- 4
Stir the rest of the icing a little thinner with a little water and colour with red food colouring. Spread the tips of the cake pieces as red caps. Cut off a small corner from the freezer bag, splash hair, beard, face and mantle seam on each cake piece.
- 5
Glue chocolate lentils and almonds as hands and buttons with sugar icing.
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