Sweet Frog Kings

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Quickly mix the sugar, egg, flour, cocoa and butter in flakes with the dough hooks of the hand mixer to a smooth dough. Wrap in foil and chill for approx. 30 minutes. Roll out the dough 2-3 mm thin on a floured work surface and cut out 50 frogs (5 x 4.5 cm). Place 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. Remove from the oven, place on a cake rack and allow to cool.

2. 2

   In the meantime, mix cream cheese and 50 g icing sugar. Dye pink with a few drops of red food colouring and fill into a piping bag with star-shaped spout. Put it in a cold place. Mix 125 g icing sugar and lemon juice. Colour 3/4 of the icing green with a few drops of green food colouring. Pour white icing into a freezer bag and cut off a small corner. Paint half of the frogs with green icing. Edge with white cast and draw in eyes. Use brown sugar beads as pupils. Sprinkle frogs with sugar beads. Draw a mouth with sugar writing on each frog.

3. 3

   Pour white icing into a freezer bag and cut off a small corner. Paint half of the frogs with green icing. Edge with white cast and draw in eyes. Use brown sugar beads as pupils. Sprinkle frogs with sugar beads. Draw a mouth with sugar writing on each frog. Leave to dry. Spray a cream cheese stain on the unpainted frogs and place one painted frog on each frog

Nutrition Facts

KCAL
140 kcal

CARBS
17 g

FATS
7 g

PROTEINS
2 g