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The Messy Cook
Snowglobe with cookie house
Homemade gingerbread in a glass with whipped cream, almonds, cinnamon and powdered sugar.
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Ingredients
Directions
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Cut the piece of gingerbread first in half widthwise so that you have two pieces of 6 cm.
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Then halve the two halves. You now have 4 rectangles of 6 by 4 cm.
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Place a piece with one of the dark sides up in the length in front of you. Cut off 2 slanted pieces to create an elongated house with a roof.
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Do the same with the other 3 pieces of gingerbread. Fold a cornet of a piece of baking paper and put in the glaze.
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Draw with the glaze in the corn on the front and back of the houses doors and windows.
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Draw a diamond pattern on the almond thins with the glaze in the corn. Allow to dry for approx. 30 minutes.
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Meanwhile, whisk the whipped cream with the vanilla sugar and the cinnamon.
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Stick the almond thins on the slanted pieces of the gingerbread with the rest of the glaze, so that there is a roof on the houses.
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Spread the whipped cream over the bottoms of the gin and glass glasses and carefully place a cookie box in each glass.
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When serving, let it snow in the snowglobes by sprinkling the houses with a sieve with some icing sugar.
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Nutrition
460Calories
Sodium7% DV160mg
Fat38% DV25g
Protein6% DV3g
Carbs18% DV55g
Fiber4% DV1g
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