Santa Claus' Boots

To make 4 boots you will need a stencil made of white cardboard:

15 cm high from the sole to the top of the boot and 13 cm wide from toe to heel.

Dough: 259 g whole wheat flour, 1 tsp baking powder, 1mixed spice, pulp of one vanilla pod,

80 g cold margarine, 2 tbs nut liqueur, 100 g molasses, 50 g double cream

Icing: 200 g icing sugar, 1 egg white, red food colouring.

Dough: Mix flour, baking powder and spices. Add flakes of margarine, liqueur, molasses and double cream. Rapidly knead together. Make into a ball and wrap in cling film and refrigerate.

After about an hour, roll the dough until it 12 cm thick. Cut the 4 boots.

Transfer the boots on a baking tray and bake in a preheated oven 175 C for 15 minutes. Let cool.

Icing: Sift the icing sugar and stir it into a thick, smooth past with the egg white.

Dye 2/3 of the dough with the red colouring. The white icing left put into a piping bag.

Pipe around the edges of the boots,emphasizing the tops. When the white icing has

dried, fill in the center with the red.

Loosely wrap each boot in clear plastic wrap and tie with a thick gold cord.