Santa Claus Place

Name: Santa Claus Place
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 36
Ingredients: 100 g Sugar; 1 package Vanillin sugar; 200 g cold butter; 300 g Flour; 1 egg (size M); 1 TEASPOON Gingerbread spice; 1 Protein (size M); 2-3 TABLESPOONS Lemon juice; 250 Icing sugar; 7-10 Tbsp red, yellow and green food colouring; 7-10 Tbsp colourful sugar pearls; 7-10 Tbsp Cling film; baking paper; 4 small freezer bags

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 36

100 g Sugar
1 package Vanillin sugar
200 g cold butter
300 g Flour
1 egg (size M)
1 TEASPOON Gingerbread spice
1 Protein (size M)
2-3 TABLESPOONS Lemon juice
250 Icing sugar
7-10 Tbsp red, yellow and green food colouring
7-10 Tbsp colourful sugar pearls
7-10 Tbsp Cling film
baking paper
4 small freezer bags

Directions

1
Quickly mix the sugar, vanilla sugar, butter in flakes, flour, egg and gingerbread spice with the dough hooks of the hand mixer to a smooth dough. Wrap in foil and chill for about 30 minutes. Roll out the dough on a floured work surface and cut out 12 rocking horses (10 x 11 cm), Christmas trees (9 x 6 cm) and Santa Clauses (10.5 x 7 cm). Place on 3 baking trays lined with baking paper. Bake the trays one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 12-15 minutes. Remove cookies from the oven and let them cool down on a cake rack.
2
In the meantime, beat the egg whites, lemon juice and icing sugar until stiff, while pouring in the icing sugar. Spread evenly on 4 bowls. Colour one part each red, orange (red and yellow) and green. Pour the icing into one freezer bag each, cut off a small corner and decorate figures with it. Decorate with colourful sugar beads and let dry
3
waiting time approx. 1 1/2 hours