Honey cake Santa Clauses
easy
60 mins
60 mins
Ingredients
- 125 g liquid honey ♥ 50 g brown sugar
- 75 g Butter
- 1 Protein (Gr. M)
- 1⁄2 Tsp ground cinnamon
- 250 g Flour
- 50 g ground almonds (without skin)
- 2 coated Tsp Baking Powder
- 7-10 Tbsp Flour and icing sugar
- 125 g + 1 tablespoon + some icing sugar
- 1-2 TABLESPOONS Lemon juice
- 100 g cold marzipan paste
- 7-10 Tbsp red food colouring
- 7-10 Tbsp sugar pearls
- 7-10 Tbsp brown lipstick
- 7-10 Tbsp Cling film
- baking paper
- 1 disposable piping bag or 1 small freezer bag
Directions
- 1
Heat honey, sugar and butter over medium heat until the sugar is dissolved. Leave to cool. Stir egg white and cinnamon into the honey mixture. Mix flour, almonds and baking powder, stir in briefly.
- 2
Wrap the dough in foil and chill for about 30 minutes.
- 3
Line two baking trays with baking paper. Roll out the dough on some flour to a thickness of 5-6 mm. Use a 5-pointed star to cut out 20 cookies (each approx. 9 cm Ø). Place them on the baking trays. One after the other in a preheated oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see
- 4
manufacturer) bake for about 5 minutes. Let it cool down.
- 5
Mix 125 g icing sugar and lemon juice to a thick icing. Pour into the disposable piping bag, cut off a small corner at the bottom. Knead marzipan and 1 tbsp. icing sugar with your hands, colour red with food colouring.
- 6
Roll out thinly on some icing sugar. Cut out approx. 10 large (each approx. 6 cm Ø) and 20 small circles (each approx. 1.5 cm Ø).
- 7
Cut all circles in half. Place large half circles as a cap around a point of each star, glue with a little bit of cast iron. Small semicircles as hands around two points of each star, stick them together. Decorate Santa Claus with sugar icing, sugar beads and sugar writing.
- 8
Allow to dry.
Nutrition Facts
150 kcal
23 g
5 g
2 g
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