Sweet heart pendant

Name: Sweet heart pendant
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 35
Ingredients: 1 pack of (530 g) ready-made yeast cake dough (refrigerated shelf); 1 pack of Glitter-sugar-decorative cream (sugar writing; pink, violet + turquoise); 7-10 Tbsp Flour; baking paper

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 35

1 pack of (530 g) ready-made yeast cake dough (refrigerated shelf)
1 pack of Glitter-sugar-decorative cream (sugar writing; pink, violet + turquoise)
7-10 Tbsp Flour
baking paper

Directions

1
Roll out the yeast dough and cut out hearts of different sizes. Knead the remaining dough, roll out on a floured work surface and cut out further hearts. Use a small punched spout to cut out eyelets for hanging up. Place the hearts on 2 baking trays lined with baking paper.
2
Bake one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 15 minutes. Take out and let cool down. Decorate with sugar decoration cream and let dry. Pull ribbons in different colours through the holes and hang up heart cookies
3
45 minutes waiting time