Santa Claus Lollies

Name: Santa Claus Lollies
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 10
Ingredients: 50 g + 50 g cold marzipan-; 7-10 Tbsp raw mass; 275 g Flour; 125 g Sugar; 7-10 Tbsp grated peel of 1 organic orange or 1 packet orange-back; 7-10 Tbsp Salt; 150 g cold butter; 1 egg + 1 fresh egg white (size M); 7-10 Tbsp Flour; 1 TABLESPOON Whipped cream; 225 g Icing sugar; 2 TEASPOONS Lemon juice; 7-10 Tbsp red food colouring; 20 brown mini chocolates to decorate; 2 TABLESPOONS Gun sugar for decorating; baking paper; 10 wooden handles; 2 disposable piping bags or small freezer bags

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 10

50 g + 50 g cold marzipan-
7-10 Tbsp raw mass
275 g Flour
125 g Sugar
7-10 Tbsp grated peel of 1 organic orange or 1 packet orange-back
7-10 Tbsp Salt
150 g cold butter
1 egg + 1 fresh egg white (size M)
7-10 Tbsp Flour
1 TABLESPOON Whipped cream
225 g Icing sugar
2 TEASPOONS Lemon juice
7-10 Tbsp red food colouring
20 brown mini chocolates to decorate
2 TABLESPOONS Gun sugar for decorating
baking paper
10 wooden handles
2 disposable piping bags or small freezer bags

Directions

1
Line two baking trays with baking paper. Coarsely grate 50 g marzipan. Knead flour, sugar, orange peel, 1 pinch of salt, grated marzipan, butter in pieces and 1 egg first with a hand mixer and then briefly with your hands until smooth.
2
Cover and chill for about 1 hour.
3
Roll out the dough onto some flour to a thickness of about 4 mm. Cut out about 10 ovals or circles (about 10 cm Ø). Place on the baking trays. Press the wooden handles into the ovals from the side facing 1⁄3 to make lollipops.
4
Spread lollipops with cream. Bake one after the other in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for about 18 minutes. Cool down.
5
Form approx. 10 balls from 50 g marzipan. Sift icing sugar for the icing. Beat 1 egg white, lemon juice and icing sugar in a tall mixing bowl until thick and creamy. Colour half of the icing red with food colouring.
6
Pour red and white icing into 1 disposable piping bag each and cut off a small corner at the bottom. Decorate lollipops with it. Use chocolate lentils as eyes and marzipan balls as nose to stick on the lollipops.
7
Sprinkle the beard with sugar crystals. Let the icing dry overnight.