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Nothing Screams Christmas more than these little Santa Hats in the centre of your Christmas spread! I am travelling up to Queensland for Christmas (The first time in the 6months since moving to Melbourne!!). So I know I won’t get any time to do Christmas baking on the day. What my solution – make lots of Christmas baking now and bombarded my colleagues with it all. I think they love it??

Ginger Bread Santa Hats

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[Ingredients]

SERVES: 12
INGREDIENTS:

1 batch of gingerbread dough…

  • you only need half a batch for this recipe, so you can either make the rest into gingerbread biscuits or wrap the other half in cling wrap and freeze for up to 2 weeks. If you do freeze it, let it come to room temperature before working!

12 strawberries

2 egg whites, room temperature

1/8 tsp cream of tartar

4 tbsp sugar, icing sugar works best.

½ tsp vanilla extract

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[Method]

Prep TIME: 2hr
Cooking TIME: 10min
Method:

Make gingerbread dough. Roll the dough out to ½ cm thick. Then use a 1inch round cutter (I bought mine from Woolworths), to cut rounds. I cut at least 15 just to be safe! Keep the remaining dough for later. Bake for 10mins in the oven and 150C

 

Make the meringue. Separate the egg whites into a clean stainless steel bowl be careful not to get any egg yolk in the bowl. Add the cream of tartar. Using an electric mixer with the whisk attachment beat on high until the eggs whites double in size. Gradually add the sugar 1 tbsp. at a time. Add the vanilla. Beat until soft, glossy peaks form.

 

Cut the tops of the strawberries and discard. Once the gingerbread has cooled, spread 1-2 tsp of meringue on each round. Blowtorch the meringue to ‘cook it’. Then top with one strawberry. Top the strawberry with a dollop of meringue and carefully blowtorch the meringue.

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Love this recipe? Leave a comment below! Here are some other recipes you may love: