Gingerbread Cookie Pops

Ingredients

Yield:

22 Cookie Pops

• GINGERBREAD COOKIE POPS

  • 125 grams sugar
  • 100 grams butter
  • 225 grams honey
  • 7 grams honey
  • 600 grams flour
  • 15 grams baking powder
  • 2 grams salt
  • 100 grams eggs

• ROYAL ICING

  • 30 grams egg white
  • 200 grams icing sugar
  • 8 grams white vinegar

• DECORATIVE ITEMS

  • Colourful ready-made fondant, rolled out
  • Decorative edible items such as silver balls, sprinkles etc.

Preparation

Difficulty:

Medium

Time:

2 HoursPreparation

Total Time:

4.5 HoursTotal

1. COOKIES

   1. Warm the sugar, butter, honey and pour over sifted flour, baking powder and cocoa powder.
   2. Mix in the machine and add the eggs and salt.
   3. Rest the cookie dough in refrigerator for 2 hours.
   4. Roll 1/3 inch thick and cut with a Christmas star cutter.
   5. Insert the flat wooden skewer and bake at 160C for 8 min.
   6. Cool the cookies.
   7. Cut out thinly rolled fondant with the same star cutter.
   8. After 20 min when it is dry.

2. Royal Icing

   1. Whisk all ingredients together until smooth.
   2. Design the cookie with the royal icing and embellish with decorative items!
   3. Fill a small glas with vase with sugar and stand up cookies or lay them on a platter for display.