Puss in Boots - wholemeal gingerbread boots

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   For the dough, bring honey, brown sugar, salt and 3 tablespoons of water to the boil, remove from the heat. Dice butter and stir into the hot sugar-honey syrup. Let the syrup cool down to room temperature

2. 2

   Beat the eggs with a whisk under the syrup. Mix gingerbread spices, baking powder, wholemeal flour, oat flakes and grated chocolate well and stir in with the dough hooks of the hand mixer. Wrap the honey cake dough in foil and place in the fridge overnight

3. 3

   Roll out honey cake dough on a floured work surface in small portions approx. 5 mm thick, cut out boots (4 x 4.5 cm) and place on 3 baking trays lined with baking paper. Knead the dough again and again, roll out and cut out. Bake one after the other in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) on the middle shelf for about 10 minutes. Pull the wholemeal honey boots with the baking paper from the baking tray onto a cake rack and let them cool down completely

4. 4

   Melt the cake glaze in a water bath according to the instructions on the packet. Dip the upper boot edge into the icing, place on baking paper, sprinkle with chocolate sprinkles and allow to set

5. 5

   The wholemeal honey boots keep for a good 4 weeks in a well-sealed box between parchment paper

6. 6

   waiting time approx. 13 hours

Nutrition Facts

KCAL
40 kcal

CARBS
6 g

FATS
1 g

PROTEINS
1 g