Royal icing (ingredients and recipe below), Decorating bag, Decorating coupler, Decorating tip #3, Three graham crackers (each is four sections), Two candy canes (unwrapped), Chocolate foil-covered Santa (approximately 4 inches tall), Associated Christmas candyInstructions:
- Follow the directions on the can of the meringue powder mix to make a recipe of Royal Icing.
- Working quickly put the Royal Icing into the decorating bag, coupler, and tip already in place.
- Squeeze the icing on top of one graham cracker, then quickly place another graham cracker on top.
- Squeeze the icing onto both candy canes and attach one on each side of the long edges of the crackers.
- Carefully break the third graham cracker in half widthwise.
- Again working quickly, attach half of the graham cracker standing on its edge on the back of the sleigh. (The front has the curved portion of the candy canes.)
- Carefully break apart the last half of the third graham cracker.
- Quickly attach one half on each side, long edges on top of the candy canes and short edges touching the back of the sleigh.
- Let the sleigh sit for a few hours to harden.
- Fill the sleigh with the chocolate Santa Claus and assorted Christmas candy.
- This is an edible sleigh. Simply pull the crackers and candy canes apart to eat Santa and his sleigh.
- Note: You will have plenty of Royal Icing to make more sleighs.
Variation:You can use a glue gun to glue the sleigh together, but it will not be edible.
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