Sweet crispy angels

Name: Sweet crispy angels
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 30
Ingredients: 250 g Butter; 375 g Flour; 125 g Sugar; 2 Eggs (size M); 1 coated Tsp ground ginger; 7-10 Tbsp grated rind of 1 untreated lemon; 5 TABLESPOONS Whipped cream; 250 g Icing sugar; 2-3 TABLESPOONS Lemon juice; 7-10 Tbsp a few drops of red food colouring; 7-10 Tbsp Silver beads and pink sugar; 7-10 Tbsp Icing sugar; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; baking paper; 1 Disposable piping bag

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 30

250 g Butter
375 g Flour
125 g Sugar
2 Eggs (size M)
1 coated Tsp ground ginger
7-10 Tbsp grated rind of 1 untreated lemon
5 TABLESPOONS Whipped cream
250 g Icing sugar
2-3 TABLESPOONS Lemon juice
7-10 Tbsp a few drops of red food colouring
7-10 Tbsp Silver beads and pink sugar
7-10 Tbsp Icing sugar
7-10 Tbsp Flour
7-10 Tbsp Cling film
baking paper
1 Disposable piping bag

Directions

1
Knead butter in flakes, flour, sugar, 1 egg, ginger and lemon peel to a smooth dough. Wrap in foil and chill for about 30 minutes. Then roll out thinly on a lightly floured work surface. Cut out angels (approx. 9.5 cm high) and place them on 2 baking trays lined with baking paper. Bake the trays one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 8-10 minutes. Separate 1 egg. Whisk egg yolk and cream.
2
Spread the biscuits while still hot, then let them cool down. Beat the egg white until stiff for decoration. Sprinkle with icing sugar. Mix with lemon juice and colour pink with food colouring. Pour into a piping bag and cut off a small tip. Decorate angel with icing, silver beads and pink sugar. Let it dry completely and dust with icing sugar
3
waiting time approx. 2 1/4 hours