Cloverleaf biscuits

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Cut butter into pieces. Knead the flour, 150 g icing sugar, salt, egg and butter first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap dough in cling film and chill for about 30 minutes. Roll out the dough on a floured work surface approx. 4 mm thin and cut out small (3.5 cm Ø) and large (5.5 cm Ø) clover leaves. Knead the dough again, roll out and cut out.

2. 2

   Put the biscuits on 2 baking trays lined with baking paper. Bake one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 8 minutes. Remove the cookies and let them cool down on a cake rack. Beat the egg whites and 1 teaspoon of water until stiff, adding 250 g icing sugar. Beat until the beaten egg whites are shiny white. If the icing seems too thick, stir in water drop by drop. Colour 3/4 of the icing light green, the rest dark green. Pour the icing into 2 freezer or disposable piping bags and cut off a small corner each. Coat clover leaves with light green icing.

3. 3

   If the icing seems too thick, stir in water drop by drop. Colour 3/4 of the icing light green, the rest dark green. Pour the icing into 2 freezer or disposable piping bags and cut off a small corner each. Coat clover leaves with light green icing. Trace the edges of the clover leaves with dark green. Let the biscuits dry for about 1 hour

4. 4

   waiting time approx. 2 hours

Nutrition Facts

KCAL
80 kcal

CARBS
13 g

FATS
3 g

PROTEINS
1 g