Sugar sweet strawberry cookies

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the shortcrust 200 g flour, 100 g icing sugar, vanilla sugar, 1 pinch of salt, egg and butter in pieces first with the dough hooks of the mixer, then briefly knead with your hands to a smooth dough.

2. 2

   Cover the dough and chill for about 45 minutes.

3. 3

   Line two baking trays with baking paper. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Roll out the dough to a thin layer of flour approx. 3 mm thick. Use the cutters to cut out small and large strawberry biscuits.

4. 4

   Knead the dough again and again, roll out again and cut out. Place the cookies on the baking trays and bake them one after the other in a hot oven for about 8 minutes. Take them out and let them cool down.

5. 5

   For the icing, sieve 250 g icing sugar into a bowl. Mix with lemon juice and 2-3 tablespoons of water to make the icing. Remove 2 tablespoons of icing and colour it green. Remove 1 tablespoon of the white icing and colour it light red.

6. 6

   Colour the rest of the cast in bright red.

7. 7

   Brush the biscuits evenly with the red icing using a brush and allow to dry. Put the green and light red icing in a freezer bag or piping bag and close them. Cut a small corner off the bags.

8. 8

   Paint small dots on the biscuits with the green icing and the light red icing. Let the biscuits dry for about 1 hour.