Shortpastry geese

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Mix flour, sugar, vanilla sugar, egg and cold butter in flakes with the dough hooks of the hand mixer to a smooth dough. Wrap dough in foil and refrigerate for about 30 minutes.

2. 2

   Roll out the dough on a well floured work surface and cut out 15 geese (height x width: 12.5 x 11.5 cm) and 15 wings (half moons) (or make a template and cut them out).

3. 3

   Place the geese and wings on two 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 10-12 minutes. Remove the geese from the oven, place them on a cake rack and let them cool down.

4. 4

   In the meantime, mix lemon juice and icing sugar. Remove 1/3 of the icing and colour it orange with a few drops of food colouring. Cover the geese with the white icing. Cover wings with orange icing and place one wing on each goose body.

5. 5

   Colour the rest of the orange cast with a few drops of red food colouring and use it to paint beaks on the geese. Let the geese dry. Paint the eyes of the geese with sugar writing.

Nutrition Facts

KCAL
270 kcal

CARBS
50 g

FATS
8 g

PROTEINS
2 g