Hanseatic Angels

AUTHOR
Rachel Vazquez
DIFFICULTY
easy
RATING
4 1
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 8
  • 7-10 Tbsp 1⁄3 Shortcrust pastry ( see basic recipe )
  • 7-10 Tbsp Flour
  • 100 g red jelly (e.g. currant raspberry jelly)
  • 250 g Icing sugar
  • 5-6 Tbsp Lemon juice (50-60 ml)
  • 7-10 Tbsp red food colouring
  • fine silver tinsel to decorate baking paper
  • 2 disposable piping bags or small freezer bags

Directions

  1. 1

    Line two trays with baking paper. Roll out the short pastry on some flour 3-4 mm thick. Use a cookie cutter to cut out about 16 angels (each about 9 x 10 cm). Put them on the baking trays. Bake one after the other in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 15 minutes.

  2. 2

    Let it cool down.

  3. 3

    Simmer the jelly in a small pot while stirring for about 2 minutes. Let it cool down for about 8 minutes until it thickens. Spread half of the angels thickly with the jelly and place 1 of each of the remaining angels on top.

  4. 4

    Sift icing sugar and mix with lemon juice to a thick icing. 1⁄3 Colour the icing pink with red food colouring. Pour the white and pink icing into a disposable piping bag and cut off a small corner at the bottom.

  5. 5

    With the white cast, splash a border around each angel. Fill the wings with the pink cast. Fill the rest of the angel with the white cast. Decorate the wings and heads of the angels with silver tinsel.

  6. 6

    Let the cast dry.

Nutrition Facts

KCAL
400 kcal
CARBS
64 g
FATS
13 g
PROTEINS
5 g