- 1kg cake flour
- 1tsp salt
- 5ml ground cloves
- 10ml ground ginger
- 20ml cinnamon
- 600g sugar
- 10ml bicarbonate of soda
- 400g butter
- 400ml ground almonds
- 2 eggs
- 100ml white wine
- 2 egg whites
- 500g sifted icing sugar
- 4tsp lemon juice
- 500g icing sugar
- 1tbsp liquid glucose
- 1 egg white
- Red, yellow, green and blue gel colorant
- 100’s and 1000’s
- Edible silver balls
- Chocolate vermicelli
- Edible gold paint
- Preheat the oven to 220°C.
- Grease 4 baking sheets.
- Sift flour, salt, cloves, cinnamon, ginger, sugar and bicarbonate of soda together.
- Rub the butter into the flour mixture until it resembles fine breadcrumbs.
- Add ground almonds.
- Beat the egg and wine together, and add to the flour mixture.
- Knead mixture until it forms a dough. Chill for 10 minutes.
- Roll out dough on a slightly floured surface, to an even 5ml thickness.
- Using circular cookie cutters, cut various sized circles to form base and body of dolls.
- Place on greased baking trays and bake for 12- 15 minutes, or until golden brown.
- Construct dolls by stacking cookies from biggest (base) to smallest (neck). Secure with royal icing.
- Use templates for arms, head and decoration.
- Roll out coloured fondant icing to form blankets and clothing.
- Once assembled, decorate elaborately with royal and fondant icing respectively.
- Whisk egg whites in a large mixing bowl with a fork until bubbles form on the surface.
- Add half the icing sugar and lemon juice, and beat well with a wooden spoon for 10 minutes.
- Gradually add the remaining icing sugar until you have the correct consistency for piping.
- Cover with damp cloth to prevent drying out.
- Divide mixture and colour to desire.
- Sift icing sugar into a large mixing bowl. Make a well in the centre, and add liquid glucose and egg white.
- Knead together until mixture forms a ball.
- Dust surface with icing sugar.
- Knead for 10 minutes, until smooth and white.
- Divide and colour to desire. Wrap in cling wrap.
- Store in fridge until needed.
The following recipe was created and written by the accredited contestant of The Great South African Bake Off. BBC Worldwide accepts no responsibility for the accuracy of ingredients, method or content.