Mini Gingerbread-Man Pop Tarts

Directions

1. Heat the oven to 180°C (fan-assisted) and cover a baking tray with parchment paper.
2. Unfold the pre-rolled shortcrust pastry. Using a mini gingerbread man cookie cutter, punch out shapes. Ensure you have an even count for both the top and bottom pieces.
3. Place a small spoonful of raspberry jam (or any preferred flavor) in the middle of half the gingerbread cutouts, leaving a small edge clear.
4. Lightly coat the borders with dairy-free milk, then set the matching pastry pieces on top.
5. Gently press the edges with a fork to seal them, preserving the gingerbread shape. This crimping stops the jam from leaking while baking.
6. Prior to baking, brush each pastry top with dairy-free milk. This encourages golden browning and a crispy texture.
7. Position the pop tarts in the oven's center and bake for around 10 minutes, until they turn lightly golden and are fully cooked.
8. After baking, take them out of the oven and let them cool all the way down.
9. In a small bowl, combine powdered sugar and dairy-free milk, stirring into a thick paste. Move a portion of the white icing to a piping bag, cut a tiny hole at the tip, and set it aside.
10. Stir in a small amount of brown food gel along with a minuscule dot of yellow to achieve the ideal gingerbread hue.
11. Either pipe or spread the gingerbread-colored icing over each pop tart, letting the surplus drip off.
12. With the reserved white icing, pipe the classic gingerbread man features onto each tart (see photos for guidance).
13. Let the icing set at room temperature for a minimum of 10–15 minutes, then serve and enjoy.