Gingerbread socks to hang up

Name: Gingerbread socks to hang up
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8
Ingredients: 175 g Honey; 75 g Sugar; 25 g Butter or margarine; 300 g Flour; 1/2 (10 g) Bag of gingerbread seasoning mix; 1 TABLESPOON Cocoa powder; 1/2 package Baking Powder; 1 egg (size M); 200 g Icing sugar; 2 TABLESPOONS Lemon juice; 7-10 Tbsp colourful sugar beads / love beads; 7-10 Tbsp large and small chocolate lentils; 7-10 Tbsp pink litter decoration; 7-10 Tbsp small candy hearts; 7-10 Tbsp colorful licorice sticks; 7-10 Tbsp Flour; 7-10 Tbsp Paper or thin cardboard; baking paper; 1 Disposable piping bag; 7-10 Tbsp colorful ribbons

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 8

175 g Honey
75 g Sugar
25 g Butter or margarine
300 g Flour
1/2 (10 g) Bag of gingerbread seasoning mix
1 TABLESPOON Cocoa powder
1/2 package Baking Powder
1 egg (size M)
200 g Icing sugar
2 TABLESPOONS Lemon juice
7-10 Tbsp colourful sugar beads / love beads
7-10 Tbsp large and small chocolate lentils
7-10 Tbsp pink litter decoration
7-10 Tbsp small candy hearts
7-10 Tbsp colorful licorice sticks
7-10 Tbsp Flour
7-10 Tbsp Paper or thin cardboard
baking paper
1 Disposable piping bag
7-10 Tbsp colorful ribbons

Directions

1
Put honey, sugar and fat in a pot and heat while stirring until the sugar is dissolved. Leave to cool. In the meantime cut out a sock from paper or cardboard as a template (from the tip of the toe to the hole in the cuff approx. 19 cm long, 5-6 cm wide). Mix flour, gingerbread spice, cocoa and baking powder and sieve into a bowl. Add the egg and honey mixture and knead into a smooth dough with the dough hooks of the hand mixer.
2
Roll out the dough on a floured work surface to a thickness of approx. 1/2 cm and cut out approx. 8 socks from the dough using the template. Knead the remaining dough in between and roll out again. Place the socks on 2 baking trays lined with baking paper and cut a hole in the upper right corner (e.g. with a medium-sized punched hole punch). Slide the trays with the gingerbread socks one after the other into the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) and bake for 15-20 minutes each. Let the socks cool down. Mix icing sugar with lemon juice and 1-2 teaspoons of warm water to a thick icing. Remove 1-2 tablespoons of the icing and put it into a disposable piping bag. Stir the remaining icing with 1-2 teaspoons of warm water until spreadable. Coat socks with the icing or decorate with the icing from the piping bag.
3
Mix icing sugar with lemon juice and 1-2 teaspoons of warm water to a thick icing. Remove 1-2 tablespoons of the icing and put it into a disposable piping bag. Stir the remaining icing with 1-2 teaspoons of warm water until spreadable. Coat socks with the icing or decorate with the icing from the piping bag. Immediately sprinkle and decorate with colourful sugar beads / love beads, chocolate lentils, pink litter decoration, sugar hearts and liquorice sticks. Leave to dry well. Pull colourful ribbons through the holes and hang up the gingerbread socks
4
2 1/2 hours waiting time