Coloured cookie cutter

Name: Coloured cookie cutter
Cook time: 1 h
Total time: 1 h
Yield: 40
Ingredients: 200 g Butter; 100 g Sugar; 200 g Flour; 1 Msp Gingerbread Spice; 100 g crushed almonds; 1 egg (size M); 1 Protein (size M); 250 g Icing sugar; 7-10 Tbsp red, yellow, blue and green food colouring; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; baking paper; 5 small freezer bags

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 40

200 g Butter
100 g Sugar
200 g Flour
1 Msp Gingerbread Spice
100 g crushed almonds
1 egg (size M)
1 Protein (size M)
250 g Icing sugar
7-10 Tbsp red, yellow, blue and green food colouring
7-10 Tbsp Flour
7-10 Tbsp Cling film
baking paper
5 small freezer bags

Directions

1
Cut butter into cubes. Knead the sugar, butter, flour, gingerbread spice, almonds and egg first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap the dough in foil and chill for about 30 minutes. Roll out the dough 2-3 mm thin on a floured work surface and cut out biscuits with various cutters (e.g. car, plane, boat).
2
Line 2 baking trays with baking paper. Spread the biscuits over them. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Let the cookies cool down. Beat egg white until semi-solid. Add icing sugar and stir until smooth. Spread the icing on 5 bowls. Colour 1 icing each red, blue, yellow and green. Fill each icing into a freezer bag and cut off a small corner.
3
Beat egg white until semi-solid. Add icing sugar and stir until smooth. Spread the icing on 5 bowls. Colour 1 icing each red, blue, yellow and green. Fill each icing into a freezer bag and cut off a small corner. Decorate cold cookies with icing and let them dry for about 1 hour
4
waiting time approx. 1 1/2 hours