Mix flour, 50 g icing sugar and salt. Add egg and butter in flakes. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Cover and chill for about 30 minutes. Roll out the dough on a floured work surface and cut out or cut out various motifs (e.g.
boots, deer and tears). Place on 2 baking trays lined with baking paper. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 8-10 minutes. Remove the cookies and let them cool down on a cake rack. Mix 250 g icing sugar and egg white to a smooth glaze. If the icing is too firm, stir in some water. Cut the icing in thirds. Colour 1 part blue and 1 part pink. Pour the icing into three piping bags. Crumble the candied rose petals.
If the icing is too firm, stir in some water. Cut the icing in thirds. Colour 1 part blue and 1 part pink. Pour the icing into three piping bags. Crumble the candied rose petals. Paint the biscuits with the icing and decorate with sugar pearls and rose petals. Let dry
1 hour waiting time