Colourful cookie cutters with quince jelly

Name: Colourful cookie cutters with quince jelly
Cook time: 50 min
Total time: 50 min
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 TABLESPOON Quince jelly; 1 Tube white sugar colour; 7-10 Tbsp colourful sugar pearls; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; baking paper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 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 TABLESPOON Quince jelly
1 Tube white sugar colour
7-10 Tbsp colourful sugar pearls
7-10 Tbsp Flour
7-10 Tbsp Cling film
baking paper

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). Line 2 baking trays with baking paper.
2
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. Warm the jelly, stir until smooth and spread a thin layer on the biscuits. Draw the outlines of the cookies with sugar colour. Sprinkle the jelly with sugar pearls
3
Waiting time approx. 1 hour