Snowflower and Orange Cookies

Name: Snowflower and Orange Cookies
Cook time: 50 min
Total time: 50 min
Yield: 27
Ingredients: 200 g Butter; 100 g Sugar; 275 g Flour; 1 Egg yolk (size M); 1 package Vanillin sugar; 7-10 Tbsp grated peel of 1 untreated orange; 200 g Icing sugar; 3-4 Tbsp Orange juice; 7-10 Tbsp red and yellow food colouring; 7-10 Tbsp Sugar beads to decorate; 7-10 Tbsp Icing sugar; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; baking paper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 27

200 g Butter
100 g Sugar
275 g Flour
1 Egg yolk (size M)
1 package Vanillin sugar
7-10 Tbsp grated peel of 1 untreated orange
200 g Icing sugar
3-4 Tbsp Orange juice
7-10 Tbsp red and yellow food colouring
7-10 Tbsp Sugar beads to decorate
7-10 Tbsp Icing sugar
7-10 Tbsp Flour
7-10 Tbsp Cling film
baking paper

Directions

1
Knead butter in flakes, sugar, flour, egg yolk, vanillin sugar and grated orange peel to a smooth dough. Wrap in foil and chill for about 30 minutes. Roll out to a thickness of approx. 5 mm on a floured work surface. Cut out different stars and place them on 2 baking trays lined with baking paper. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 8-10 minutes.
2
Then allow to cool. Stir icing sugar and orange juice until smooth. Colour half of it orange. Decorate the biscuits with the icing and sugar pearls. Let them dry and dust with icing sugar