Sweet lucky charms: toadstools

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Put flour, baking powder, quark, 6 tbsp. milk, oil, 75 g sugar, vanillin sugar and 1 egg into a mixing bowl. Work into a smooth dough with the dough hooks of the hand mixer. Separate 1 egg. Whisk the egg yolk and 1 tbsp. milk

2. 2

   Roll out the dough to a thickness of 0,5-0,7 mm on a floured work surface. Cut out with mushroom cutters (approx. 8 x 8 cm). Place on 3 baking trays lined with baking paper and brush with egg milk. Bake the trays one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes. Remove from the oven, let cool down

3. 3

   Beat the egg white with the whisk of the hand mixer until stiff, add icing sugar. Colour 3/4 of the sugar icing red with food colouring and dilute with 1 tsp. water. Leave the rest of the icing white. Fill red and white icing into a piping bag each. Use the white icing to squirt a rim around each mushroom. Also mark the edge of the mushroom cap and the lamellae with white icing. Coat mushroom caps with red icing. Spray dots on some mushroom caps with remaining white icing, decorate others with silver sugar pearls. Allow to dry

4. 4

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
190 kcal

CARBS
35 g

FATS
4 g

PROTEINS
4 g