Description
I want to offer this option tasty decoration of the Easter table. This gingerbread sugar dough (the so-called "sugar babies"). In this recipe I used raw method of preparation of gingerbread dough. We hope you enjoy this festive table decoration!
Ingredients
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Flour
1.5 cup
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Brown sugar
0.6 cup
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Butter
30 g
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Chicken egg
1 piece
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Soda
0.333 tsp
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Cinnamon
0.5 tsp
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Vanilla sugar
1 tsp
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Water
0.5 cup
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Powdered sugar
150 g
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Marmalade
-
Topping pastry
-
Coconut shavings
1.5 cup
Cooking
A little more than half a Cup of brown sugar (universal "Mistral") are mixed with 0.4 cups of water.
Bring to a boil, stirring occasionally.
Add 30 gr. butter, it melts, and bring again to a boil.
Then, turn off and let cool to room temperature.
To this mixture, add spices, I have this 0,5 tsp cinnamon and 1 tsp of vanilla sugar, add egg, stir.
Now add 1.5 cups of flour mixed with 1/3 tsp of baking soda.
Knead the gingerbread dough.
Spread on a work surface dusted with flour.
With a rolling pin roll out the dough thickness of 5 mm.
Cut out the circle.
Of the cut is unnecessary for a "Rooster" pieces, you can also just roll out gingerbread and bake together with the terms.
On the baking paper spread the gingerbread batter and put in a preheated 200 deg. the oven for 15 minutes.
The cake is ready, and while it is still warm, it is necessary to cut a "Rooster", as shown in the photo.
Cut piece is a head cut from another piece (see photo), we wouldn't need to "Cock", and put the head to the calf, "gluing" it with frosting.
To prepare glaze, mix 150 gr. powdered sugar warm water or milk (2 tbsp).
Across the surface of the "Cockerel" we will put a layer of frosting and it froze...
... throw all the body a "Rooster" coconut.
Now for the decor "Rooster". Tail, wings, comb, and legs are made from carved slices of marmalade, eye of sprinkling candy store.
Ready "Cock". In the color plate he started to merge, so I decided that monochrome plate in order to see all the details better =)
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