I was invited by LEXIOPHILES for taking part in making the International Recipe Advent Calendar.I really liked the idea so I decided to prepare gingerbread Santas.

The dough is more like pepparkakor than gingerbread, but it hasn’t got as intensive taste as typical pepparkakors.

GINGERBREAD SANTAS

250 ml sugar syrup

225 g butter

1 1/2 cup icing sugar

5 flat cups of flour

4 tablespoons of spice for gingerbread

1/2 teaspoon of salt

2 eggs

1 teaspoon of  cinnamon

1/2 flat teaspoon of soda

Heat up the sugar syrup, butter and icing sugar in a small pan. When it gets a little colder than add soda. It will spume. Leave to get cold.

Pour the flour, gingerbread spice, cinnamon and salt to a bowl.

Add eggs to the sugar dough and mix with flour.

Make the dough from all ingredients. Wrap it in foil, then flatten it (it makes the dough easier to roll) and put into the fridge for 2-3 hours. You can prepare the dough one day before baking.

Roll the dough for 2-3 mm and cut the gingerbreads. It is best to roll on graseproof paper cause then you don’t have to move the gingerbreads and they will stay nice and well cut.

Bake them for 7-10 minutes in 180 degrees.

* I used 150 of sugar syrup and 100 ml of dark molasses.

The other recipes from the calendar you can find HERE:

I don’t have time for taking photos of my gingerbreads but today it was snowing for the first time this year and I HAVE TO post here my Santa Claus vehicle :). Sleigh are made of gingerbread. I decorated it with red sugar and refined sugar. Skids are decorated with silver, candy balls. There is a seat for Santa Claus, but I haven’t got Santa so he was replaced by bag with gifts.