Shortpastry sheep

Name: Shortpastry sheep
Cook time: 1 h
Total time: 1 h
Yield: 28
Ingredients: 200 g Butter; 100 g Sugar; 1 pinch Salt; 1 egg (size M); 300 g Flour; 1/2 TEASPOON ground aniseed; 200 g + 1 teaspoon icing sugar; 2 TABLESPOONS Lemon juice; 7-10 Tbsp small dark brown or black sugar beads; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; baking paper

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 28

200 g Butter
100 g Sugar
1 pinch Salt
1 egg (size M)
300 g Flour
1/2 TEASPOON ground aniseed
200 g + 1 teaspoon icing sugar
2 TABLESPOONS Lemon juice
7-10 Tbsp small dark brown or black sugar beads
7-10 Tbsp Flour
7-10 Tbsp Cling film
baking paper

Directions

1
Cut butter into cubes. Knead butter, sugar, salt and egg in a bowl with the dough hooks of the hand mixer. Add flour and aniseed and knead quickly with your hands to a dough. Press the short pastry flat, wrap in foil and chill for about 1 hour
2
Shortly knead the short pastry and roll out to a thickness of approx. 3 mm on a floured work surface. Cut out sheep (approx. 5 x 6 cm) and place them on 2-3 baking trays lined with baking paper. Knead the dough sections again and roll out
3
Bake the trays one after the other in the preheated oven (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) on the 2nd rack from below for approx. 8 minutes until golden brown. Let the biscuits cool down
4
Stir 200 g icing sugar, lemon juice and 2-3 teaspoons of water to a thick, smooth glaze. Brush the sheep with the sugar icing, leaving the "face" free. Let the sheep dry for about 30 minutes
5
Stir about 1 teaspoon of icing sugar into the remaining icing to obtain a thick icing. Pour the icing into a freezer bag and cut off a small corner. Decorate the sheep with thick curls (wool). Splash a small dot for the eye on the face. Put a dark sugar bead on it. Let the sheep dry for about 1 hour. Store in a cool and dark place
6
waiting time approx. 3 hours