Sand dough snails

Name: Sand dough snails
Cook time: 1 h
Total time: 1 h
Yield: 25
Ingredients: 100 g Whipped cream; 150 g Butter; 250 g Icing sugar; 1 Egg yolk (size M); 1 package Vanillin sugar; 1 pinch Salt; 375 g Flour; 1 (200 g) Bottle glaze for cakes and pastries feinherb; 1 (30 g) Tube white decor font; 2 (150 g each) Tubes of decorative cream for decorating Choco; baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 25

100 g Whipped cream
150 g Butter
250 g Icing sugar
1 Egg yolk (size M)
1 package Vanillin sugar
1 pinch Salt
375 g Flour
1 (200 g) Bottle glaze for cakes and pastries feinherb
1 (30 g) Tube white decor font
2 (150 g each) Tubes of decorative cream for decorating Choco
baking paper

Directions

1
Heat the cream to lukewarm. Beat butter and icing sugar until fluffy. Add egg yolks, vanillin sugar and salt. Add the cream gradually, then the flour. Pour the dough into a piping bag with a small (6 mm Ø) punched spout.
2
Spray approx. 50 small, round snails (approx. 5 cm Ø) onto two 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 8-10 minutes, remove and let cool. Cover half of the biscuits with icing and decorate them with decorative lettering. Spray decoration cream on the second half of the cookies and cover with the decorated cookies