Gingerbread frosted with Omar sweets is delicious for both adults and children. Sini Visa, known for her Kinuskikissa blog, shows how delicious peppers are made.
Omar peppers
You will need:
peppers
Omar sweets
icing sugar
decorative beads
powdered sugar
1. Remove the Omar sweets from the wrappers and place on a plate. Soften the sweets in the microwave on low heat (or in a hot water bath) until the texture of the toffee softens. Antti Nikkanen
2. Shape the confectionery mass into a tight lump and roll it into a thin plate using powdered sugar. Antti Nikkanen
3. Make patterns out of the toffee mass with a mold. Antti Nikkanen
4. Press the patterns onto the baked gingerbread. You can put icing sugar underneath as glue. Antti Nikkanen
5. You can also put patterns on top of each other. Antti Nikkanen
6. Finish the decoration with sugar pearls Antti Nikkanen
7. And sprinkle more powdered sugar on top. Antti Nikkanen
8. You can also roll the toffee mass against the base until you get a thin strip. Antti Nikkanen
9. Form a spiral or other patterns from the ribbon on the peppers. The mass remains workable for a long time, but if necessary, it can be reheated. Antti Nikkanen
Sini Visa bakes gingerbread cookies every Christmas. Antti Nikkanen
Kinuskissa’s candy tips
- Other familiar toffee sweets, such as Hopetoffee or fudge from the bulk candy shelf, are also suitable for making candy paste.
- Toffee mass can be colored by mixing in food coloring. You can get a chocolate brown mass by adding cocoa powder to the mass.
- Decorate a Christmas cake, wrapped tart, bun or muffin with toffee patterns. You can also shape beautiful Omar roses from the toffee mass.
- You can build a “candy house” out of sweets by stacking Lomari or other ingot-shaped sweets on top of each other with bricks.
- In addition to decoration, many sweets are also suitable as ingredients for Christmas baking. French pastilles give the Christmas bun filling a new nuance and Wiener Nougat candies make a wonderful Christmas ice cream (also vegan!).
Gingerbread dough
Ingredients
(8 tinned peppers)
200 g room temperature butter
3 dl sugar
2 dl dark syrup
1 tablespoon of cinnamon
1 tablespoon cardamom
2 teaspoons of cloves
2 teaspoons orange juice
2 teaspoons of ginger
2 eggs
1 l wheat flour (or gluten-free flour mixture)
3 teaspoons of baking powder
1. Cut the butter into a bowl. Measure in the sugar.
2. Measure the syrup and spices into the pot. Heat on the stove, stirring, until the syrup boils.
3. Pour the hot syrup over the butter and sugar and mix until smooth.
4. Add the eggs while mixing carefully.
5. Combine the flour and baking powder together and mix into the dough in small batches.
6. Shape the dough into a flat lump and let it harden in the fridge, wrapped in plastic wrap, for several hours, preferably overnight. You can also freeze the dough if you don’t want to bake everything at once.
7. Roll the dough into a disk using flour and use the mold to make patterns. Transfer the patterns to the baking sheet on top of the baking paper.
8. Bake the peppers at 200 degrees for 5-8 minutes, depending on the thickness.
Recipe: Kinuskiki