Shortcrust pastry butterflies

Name: Shortcrust pastry butterflies
Cook time: 2 h
Total time: 2 h
Yield: 50
Ingredients: 400 g Flour; 150 g Sugar; 2 Eggs (size M); 1 pinch Salt; 200 g Butter; 200 g Icing sugar; 1 Protein; 7-10 Tbsp red, yellow, green and blue food colouring; 7-10 Tbsp sugar pearls; 7-10 Tbsp Flour; baking paper; 4 Freezer bag

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 50

400 g Flour
150 g Sugar
2 Eggs (size M)
1 pinch Salt
200 g Butter
200 g Icing sugar
1 Protein
7-10 Tbsp red, yellow, green and blue food colouring
7-10 Tbsp sugar pearls
7-10 Tbsp Flour
baking paper
4 Freezer bag

Directions

1
Put flour, sugar, eggs, salt and 6 tablespoons of cold water into a mixing bowl. Dice cold butter, add and knead to a smooth short pastry. Wrap in foil and chill for about 30 minutes
2
roll out the dough on a floured work surface to a thickness of approx. 1/2 cm and cut out butterflies (approx. 8 cm wide), knead the dough again, roll out and cut out a total of approx. 50 butterflies
3
Spread on 2-3 baking trays lined with baking paper and bake one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C gas: level 3) for about 8 minutes
4
Take out and let it cool down on a cake rack. Mix the icing sugar and egg white to a thick, smooth glaze. Quarter the icing. Colour 1 part each pink, yellow and turquoise, leave 1 part white
5
Coat each biscuit with one colour, allow to dry a little. Stir the rest of the icing a little thicker with icing sugar if necessary, put them into a freezer bag, cut off 1 small corner. Decorate the cookies with a different coloured icing and sugar pearls
6
Waiting time approx. 30 minutes