Lucky charm biscuits

Name: Lucky charm biscuits
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 60
Ingredients: 600 g Flour; 450 g Icing sugar; 2 TEASPOONS Ginger powder; 400 g Butter or margarine; 1 egg (size M); 2 TABLESPOONS Lemon juice; 7-10 Tbsp red food colouring; 7-10 Tbsp brown food font; 7-10 Tbsp Flour; baking paper

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 60

600 g Flour
450 g Icing sugar
2 TEASPOONS Ginger powder
400 g Butter or margarine
1 egg (size M)
2 TABLESPOONS Lemon juice
7-10 Tbsp red food colouring
7-10 Tbsp brown food font
7-10 Tbsp Flour
baking paper

Directions

1
Put flour, 200 g icing sugar, ginger, fat and egg into a mixing bowl. Work through well with the dough hooks of the hand mixer. With cool hands quickly work into a smooth dough. Cover and chill for approx. 1 hour
2
Roll out the dough on a floured work surface to a thickness of approx. 4 mm. Cut out approx. 40 pork cutters (4-6 cm long) and approx. 40 mushroom cutters (3-5 cm high). Distribute the cookies on baking trays lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. Take out and let cool on a cake rack
3
Stir 250 g icing sugar, lemon juice and 2 tablespoons of water until smooth. Halve the icing. Colour 1 half red with food colouring. Remove 2 tablespoons of the remaining icing. Colour the icing pink with food colouring. Paint mushroom heads with red icing and let dry. Surround the pork mould with pink icing. Draw eyes and tails with food colouring. Put dots on the mushroom heads with white icing. Let cookies dry
4
waiting time approx. 2 hours