Fine vanilla angels
easy
90 mins
90 mins
Ingredients
- 2 Eggs (size M)
- 1 package (400 g) Base mix short pastry
- 100 g Butter or margarine
- 1 package Bourbon vanilla sugar
- 1 TABLESPOON Milk
- 125 g Icing sugar
- 3 TABLESPOONS Lemon juice
- 430 Gold and silver sugar pearls (15-20 g)
- 7-10 Tbsp Cling film
- 7-10 Tbsp Flour
- baking paper
- 1 small freezer bag
Directions
- 1
Separate 1 egg. Put the base mix, 1 egg, 1 egg white, fat and vanilla sugar in a mixing bowl. Use the whisks of the hand mixer to make a smooth dough. Wrap the dough in foil and put it in a cool place for about 2 hours. Roll out the dough on a floured work surface 3-4 mm thin and cut out angels with two different sized cutters (9.5 and 5-6 cm high).
- 2
Place on 2-3 baking trays lined with baking paper. Mix egg yolk and milk and brush the angels with it. Bake one after the other in a preheated oven (electric cooker: 200 °C/ gas: level 3) for 10-12 minutes. Let the angels cool down on a cake rack. To decorate, mix icing sugar and approx. 2 tablespoons of lemon juice to a thick, sprinkly glaze. Put up to about 60 g in a small freezer bag and cut off a corner. Mix the remaining icing and 1/2-1 tablespoon lemon juice to a spreadable icing. Decorate angel with icing, silver and gold beads as desired. Leave to dry.
- 3
To decorate, mix icing sugar and approx. 2 tablespoons of lemon juice to a thick, sprinkly glaze. Put up to about 60 g in a small freezer bag and cut off a corner. Mix the remaining icing and 1/2-1 tablespoon lemon juice to a spreadable icing. Decorate angel with icing, silver and gold beads as desired. Leave to dry. Results in about 21 large and 30 small angels
Nutrition Facts
60 kcal
9 g
2 g
1 g
More Delicious Recipes
