Aniseed Shooting Stars
easy
75 mins
75 mins
Ingredients
- 1 egg (size M)
- 100 g Butter
- 50 g Sugar
- 150 g Flour
- 1/2 TEASPOON ground aniseed
- 1/2 Bottle of butter-vanilla flavor
- 250 g Icing sugar
- 1-2 TABLESPOONS Lemon juice
- 7-10 Tbsp yellow food coloring
- 7-10 Tbsp golden and very small white sugar pearls
- 7-10 Tbsp Flour
- baking paper
Directions
- 1
Separate the egg. Cut butter into small pieces. Mix butter, sugar, flour, egg yolk, aniseed and flavouring to a smooth short pastry. Cover and chill for about 30 minutes. Then roll out, preferably in 2 portions, to a thickness of approx. 5 mm on a lightly floured work surface.
- 2
Cut out small shooting stars (approx. 6 cm long) and stars (approx. 5 cm Ø). Place on 1-2 baking trays lined with baking paper. Knead the dough again and again until smooth and roll out again. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes, allow to cool. Beat egg white and icing sugar until stiff. Add lemon juice carefully. Colour half the icing yellow. Pour 1 heaped tablespoon each of white and yellow icing into a piping bag with a very small hole. If necessary, dilute the rest of the mixture with a little lemon juice.
- 3
Add lemon juice carefully. Colour half the icing yellow. Pour 1 heaped tablespoon each of white and yellow icing into a piping bag with a very small hole. If necessary, dilute the rest of the mixture with a little lemon juice. Spread it on cookies, decorate with pearls and leave to dry. Decorate the edges of the stars with icing from the piping bags
- 4
Waiting time 1 hour
Nutrition Facts
80 kcal
14 g
3 g
1 g
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