FOR THE DOUGH

Put all the ingredients in the mixer bin and beat them with the feather for 1' at the slow speed until the dough is homogenized. Clean the bucket walls with a spatula and knock at medium speed for 3-4 '. We place 500g of dough in forms, the square strips, measuring 6cm height and 17x17cm, after we have buttered and fried them. Bake in preheated oven at         170 °C for 30-35 '. Allow to cool very well.

FOR SYRUP 

Place the syrup materials in a saucepan and let them boil. Once the syrup has been boiled, remove it from the fire. Allow to cool very well.

FOR BISCUITS

Beat first with the feather, margarine FAMA Soft G with sugar vanilla and salt, soaking at 2nd speed. Then add the eggs one by one and finally the remaining ingredients at the first speed for 1-2 '. (be careful not to cords)!

Roll the dough in a membrane and place in the refrigerator for about 1 hour. We open the 5mm pulp machine, cut with a batter in shapes: Sheds - Darts - Stars – Little People and put them in sheet metal with paper. Bake at 180°C for 10 '. Allow to cool very well.

FOR FONDANT

Put the Fondant Powder Couplet in the mixer bin with water and hit it with the feather for 1' at 2nd speed.

MOULDING OF CHRISTMAS HOME

Put our sweet on a rack and under a pan, punch evenly with a choker just before the bottom. Pour 200g of syrup all over the surface and let the syrup "pull" well.

With Fondant Powder Couplet and with the help of a confectionery bag, we make borders on the biscuits and stick the little houses - trees - as well as the flowers on the walls of the sweet.