Small gingerbread tartlets

Name: Small gingerbread tartlets
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 1 pack of Baking mix; 7-10 Tbsp "brown gingerbread dough"; 25 g soft butter or; 7-10 Tbsp Margarine; 1 egg (size M); 75 g Marzipan raw mass; 2 TABLESPOONS Icing sugar; 7-10 Tbsp Silver beads and sugar; 10 small paper cakes-; 7-10 Tbsp moulds ø 6-8 cm (available in the household goods departments of department stores)

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

1 pack of Baking mix
7-10 Tbsp "brown gingerbread dough"
25 g soft butter or
7-10 Tbsp Margarine
1 egg (size M)
75 g Marzipan raw mass
2 TABLESPOONS Icing sugar
7-10 Tbsp Silver beads and sugar
10 small paper cakes-
7-10 Tbsp moulds ø 6-8 cm (available in the household goods departments of department stores)

Directions

1
Pour the baking mixture into a mixing bowl. Add fat, egg and 1/8 litre water and work into a smooth dough with the whisk of the hand mixer. Fill the dough into the cake tins and place on a baking tray.
2
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for about 20 minutes. Place the gingerbread tartlets on a cake rack and let them cool down. Knead marzipan and icing sugar until smooth.
3
Roll out marzipan thinly between two layers of cling film and cut out 10 figures with a cookie cutter (e.g. star). Decorate the tartlets with marzipan figures, silver balls and silver sugar.
4
Results in about 10 pieces.