Santa's Boot Gingerbread Cookie
Ingredients
- For the dough
- 250 grams honey
- 250 grams brown sugar
- 150 grams butter
- 100 grams almonds (ground)
- 400 grams Pastry flour
- 1 tsp cinnamon
- 1 generous pinch cloves (ground)
- 1 generous pinch Cardamom (ground)
- 1 generous pinch Mace (ground)
- 1 generous pinch allspice (ground)
- 2 tsps Lemon peel (abraded)
- 1 Tbsp Cocoa
- 1 egg
- 1 tsp potatoes
- 2 Tbsps water
- Pastry flour (for dusting)
- For decorating
- 500 grams Fondant
- Red Food coloring
- Sugar pearls
- powdered sugar (for dusting)
Preparation steps
For the dough, heat honey, sugar and butter in a pan and stir until sugar dissolves. Remove from heat and pour into a bowl and let cool.
Mix almonds, flour, spices and egg into butter mixture and knead with dough hook. In a small bowl, mix baking soda and 2 tablespoons water together and stir into dough. Mix dough until shiny and no longer sticky. If needed, add more flour. Dough should be firm and pliable.
Cover and refrigerate overnight.
On a floured surface, roll out dough in a thin layer, about 5 mm (approximately 1/4 inch) thick and cut out boots. If desired, cut out other shapes with cookie cutter or cut out shapes with a sharp knife and stencil.
Place cookies on a baking sheet lined with parchment paper and bake in preheated oven at 180°C (approximately 350°F) for about 15-20 minutes. Remove from oven and carefully remove cookies from baking sheet and cool on a wire rack.
For decorating, knead fondant and divide and tint half of fondant with red food coloring and roll out in a thin layer. Use cookie cutter to cut out boot shape from red fondant. Roll out white fondant in a thin layer and cut rectangles in size of boot cuffs with a sharp knife. Cut out small snowflakes from white fondant. Decorate gingerbread boot with fondant pieces and press carefully into place. Decorate with sprinkles and sprinkle with powdered sugar. To serve, arrange on a plate.
