Shortcrust pastry chicks

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Cut butter into pieces. Separate egg. Knead the flour, 100 g icing sugar, salt, egg yolk and butter first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap the dough in foil and chill for about 45 minutes. Roll out the dough on a floured work surface until it is approx. 3 mm thin and cut out chicks (4 x 5 cm), roosters (8 x 8 cm), hens (6.5 x 7.5 cm) and bunnies (3 x 4.5 cm).

2. 2

   Knead the dough again, roll out and cut out. Put the biscuits on 2 baking trays lined with baking paper. Bake one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 8 minutes. Remove the cookies and let them cool down on a cake rack. Sieve 250 g icing sugar into a bowl and mix with egg white and lemon juice to a glaze. Put 1 tablespoon of icing in 2 bowls. Colour 1 tablespoon of icing red, the other orange-brown. Halve the rest of the icing and put it into 2 more bowls. Colour one half yellow. Pour into freezer bag or piping bag and cut off a small corner.

3. 3

   Put 1 tablespoon of icing in 2 bowls. Colour 1 tablespoon of icing red, the other orange-brown. Halve the rest of the icing and put it into 2 more bowls. Colour one half yellow. Pour into freezer bag or piping bag and cut off a small corner. Spread the icing evenly on the biscuits, add sugar pearls as eyes. Let the biscuits dry for about 1 hour

4. 4

   waiting time approx. 2 hours

Nutrition Facts

KCAL
70 kcal

CARBS
12 g

FATS
2 g

PROTEINS
1 g