Easter lamb biscuits

Name: Easter lamb biscuits
Cook time: 2 h
Total time: 2 h
Yield: 12
Ingredients: 100 g Marzipan raw mass; 125 g Butter; 75 g Sugar; 1 pinch Salt; 300 g Flour; 1 egg (size M); 250 g Icing sugar; 1 Protein (size M); 2-3 TABLESPOONS Milk; 7-10 Tbsp blue, green and red food colouring; baking paper; 7-10 Tbsp One piping bag; 7-10 Tbsp Chocolate shavings

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 12

100 g Marzipan raw mass
125 g Butter
75 g Sugar
1 pinch Salt
300 g Flour
1 egg (size M)
250 g Icing sugar
1 Protein (size M)
2-3 TABLESPOONS Milk
7-10 Tbsp blue, green and red food colouring
baking paper
7-10 Tbsp One piping bag
7-10 Tbsp Chocolate shavings

Directions

1
Roughly grate the marzipan. Mix butter, marzipan, sugar and salt with the whisk of the hand mixer until smooth. Add flour, egg and 3-4 tablespoons of cold water and knead with your hands to a smooth dough. Cover and chill for about 30 minutes. Roll out the dough on a floured work surface to a thickness of about 4 mm.
2
Cut out little lambs (large ones: 11 cm wide, 5 cm high; small ones: 7 cm wide, 3 cm high) and place them on 2 baking trays lined with baking paper. Roll out the rest of the dough and cut out more lambs. Bake one after the other in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 12-15 minutes. Let the biscuits cool down. Stir icing sugar, egg white and milk with the whisk of the hand mixer until smooth. Quarter the icing. Leave one part white. Colour the rest of the icing light blue, light green and pink. Pour into 4 piping bags. Paint the biscuits with the icing.
3
Quarter the icing. Leave one part white. Colour the rest of the icing light blue, light green and pink. Pour into 4 piping bags. Paint the biscuits with the icing. Sprinkle some lambs with chocolate shavings. Leave to dry
4
1 hour waiting period