Horseshoe biscuits

Name: Horseshoe biscuits
Cook time: 2 h
Total time: 2 h
Yield: 6
Ingredients: 250 g Flour; 220 g + 1 teaspoon icing sugar; 1 package Vanillin sugar; 7-10 Tbsp Salt; 1 egg (size M); 125 g cold butter; 125 g Dark chocolate coating; 1 tablespoon (approx. 30 g) Quince jelly; 200 g Marzipan raw mass; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp green food coloring; 7-10 Tbsp Gold and silver beads; 7-10 Tbsp Flour and icing sugar; 7-10 Tbsp solid paperboard; baking paper; 1 small piping bag

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 6

250 g Flour
220 g + 1 teaspoon icing sugar
1 package Vanillin sugar
7-10 Tbsp Salt
1 egg (size M)
125 g cold butter
125 g Dark chocolate coating
1 tablespoon (approx. 30 g) Quince jelly
200 g Marzipan raw mass
1-2 TABLESPOONS Lemon juice
7-10 Tbsp green food coloring
7-10 Tbsp Gold and silver beads
7-10 Tbsp Flour and icing sugar
7-10 Tbsp solid paperboard
baking paper
1 small piping bag

Directions

1
Knead the flour, 100 g icing sugar, vanillin sugar, 1 pinch of salt, egg and butter in pieces until smooth. Cover and chill for about 30 minutes. Cut horseshoe-shaped templates (1 template 11 x 12 cm; 2. template 6,5 x 7,5 cm) from solid cardboard. Roll out the dough on a floured work surface 6-7 mm thick. Place templates on the dough and cut out 6 large and 6 small horseshoes with a sharp knife.
2
Knead and roll out the dough again and again. Place the horseshoes on 2 baking trays lined with baking paper. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. Remove the biscuits from the baking tray and let them cool down on a cake rack. Chop the chocolate coating and melt on a hot water bath. Stir the jelly until smooth and coat the horseshoes with it. Knead 150 g marzipan and 20 g icing sugar. Roll out on icing sugar. Place stencils on the marzipan and cut out 12 horseshoes. Place them on the biscuits and press the edges slightly. Stir 100 g icing sugar and lemon juice until smooth. Cover the biscuits with chocolate coating or icing.
3
Knead 150 g marzipan and 20 g icing sugar. Roll out on icing sugar. Place stencils on the marzipan and cut out 12 horseshoes. Place them on the biscuits and press the edges slightly. Stir 100 g icing sugar and lemon juice until smooth. Cover the biscuits with chocolate coating or icing. Keep 2 tablespoons of icing for labelling. Allow the glazes to dry for about 1 hour. Knead 50 g marzipan and 1 teaspoon icing sugar and 2 drops of food colouring, roll out and cut out motifs. Place on the biscuits. Fill the icing into a small piping bag. Label the biscuits with it and decorate with gold and silver balls
4
Keep 2 tablespoons of icing for labelling. Allow the glazes to dry for about 1 hour. Knead 50 g marzipan and 1 teaspoon icing sugar and 2 drops of food colouring, roll out and cut out motifs. Place on the biscuits. Fill the icing into a small piping bag. Label the biscuits with it and decorate with gold and silver balls