Easter chicks

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Cut the butter into pieces. Knead butter, flour, salt, egg, sugar and vanilla sugar 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 approx. 30 minutes

2. 2

   Roll out the dough 2-3 mm thinly on a floured work surface. Cut out circles (approx. 6 cm Ø) and spread them on 2 baking trays lined with baking paper. Knead the dough again and cut out approx. 35 circles

3. 3

   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. Take out biscuits and let them cool down

4. 4

   Mix the egg whites, 2 tablespoons lemon juice and icing sugar briefly with the whisks of the hand mixer. Take 1-2 tablespoons of icing aside and stir thinly with a few drops of lemon juice. Take off 1-2 tbsp. icing and colour dark orange, at the same time possibly stirring thinner with a few drops of lemon juice. Cover the surface of the white and orange icing with foil. Colour the rest of the icing dark yellow

5. 5

   First spread the biscuits evenly with the yellow icing. Fill the orange icing into the piping bag, cut off a small corner and draw beak and feet. Draw the eyes with the white icing and use linseed for the pupils. Let cookies dry

6. 6

   waiting time approx. 2 hours

Nutrition Facts

KCAL
100 kcal

CARBS
17 g

FATS
3 g

PROTEINS
1 g