Small crunchy cottages

Name: Small crunchy cottages
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 2-3 TABLESPOONS Lemon juice; 250 g Icing sugar; 8 (á 5 g) Coconut marshmallows; 1 package (125 g) Butter biscuits with dark chocolate; 7-10 Tbsp some sugar pearls; 1 Freezer bag

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

2-3 TABLESPOONS Lemon juice
250 g Icing sugar
8 (á 5 g) Coconut marshmallows
1 package (125 g) Butter biscuits with dark chocolate
7-10 Tbsp some sugar pearls
1 Freezer bag

Directions

1
Mix the lemon juice and icing sugar, except for one tablespoon, to a smooth glaze. Pour into a freezer bag and cut off a small corner. First sprinkle 2 coconut marshmallows with a little icing and stick them together. Put a strip of icing on the chocolate side of 4 biscuits and place the double marshmallows on top. Decorate the biscuits all around with icing and pearls. Halve 3 biscuits crosswise.
2
Coat the cookie sides with icing and stick them on top of 3 of the marshmallow cookies as a roof. Coat the cookie sides of 2 whole biscuits with icing and stick them as a roof on the 4th marshmallow cookie. Let everything dry for about 30 minutes. Decorate house roofs with remaining icing and pearls. Dust with remaining icing sugar
3
30 minutes waiting time