Heavenly host of angels
easy
90 mins
90 mins
Ingredients
- 200 g clear honey
- 175 g Sugar
- 2 Eggs (size M)
- 1 pinch Salt
- 500 g Flour
- 1 package Baking soda
- 1 TABLESPOON + some cocoa powder
- 2 TEASPOONS Gingerbread spice
- 400 g Icing sugar
- 2 Protein (size M)
- 7-10 Tbsp red and yellow food colouring
- 7-10 Tbsp sugar beads and hearts
- 4 Disposable piping bag
Directions
- 1
Heat honey and 100 g sugar in a pot until the sugar has dissolved, let it cool down. Stir eggs, 75 g sugar and salt until very creamy. Stir in honey mixture. Mix flour, baking soda, cocoa and gingerbread spice. Gradually knead into the egg-honey mixture, first with the dough hooks of the hand mixer, then with your hands.
- 2
Cover the dough and let it rest for about 1 hour. Halve the dough, roll out in portions on a floured work surface to a thickness of approx. 3 mm. Use a template to cut angels (approx. 11 x 8 cm) from the dough. Place on 2 baking trays lined with baking paper. Bake one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes, let cool off. Mix icing sugar and egg white with the whisk of the hand mixer to a smooth glaze. If the icing is too firm, stir in some water. Divide the icing into 1 larger and 3 smaller portions. Colour the smaller portions pink, yellow and brown with food colouring and cocoa. Pour the icing into 1 disposable piping bag each.
- 3
Mix icing sugar and egg white with the whisk of the hand mixer to a smooth glaze. If the icing is too firm, stir in some water. Divide the icing into 1 larger and 3 smaller portions. Colour the smaller portions pink, yellow and brown with food colouring and cocoa. Pour the icing into 1 disposable piping bag each. Paint angels with it and decorate with sugar beads and hearts. Leave to dry
Nutrition Facts
300 kcal
67 g
1 g
5 g
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