The Golden Goose

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Cut butter into cubes. Knead butter, sugar, salt and egg yolk in a bowl with the dough hooks of the hand mixer. Add flour and aniseed and knead quickly with your hands to a dough. Form the short pastry into a flat brick, wrap in foil and chill for about 1 hour

2. 2

   Shortly knead the short pastry and roll out to a thickness of approx. 6 mm on a floured work surface. Cut out geese (8 x 11 cm) and place them on 3 baking trays lined with baking paper. Repeat the process until the dough is used up. Bake one after the other in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) on the 2nd rack from below for approx. 10 minutes until golden brown. Let the biscuits cool completely

3. 3

   Stir icing sugar, lemon juice and 1 tablespoon of water with a spoon until smooth, add 1 tablespoon of water drop by drop so that the icing sugar glaze does not become too liquid. Brush the geese with the icing sugar glaze (a thin new paintbrush is best). Place the golden eye (small sugar pearl) into the still wet icing. Let the geese dry for several hours. Spray with gold spray as desired

4. 4

   The geese are kept cool and dry in tins between layers of baking paper for about 2 weeks

5. 5

   waiting time 1 1/2 minutes

Nutrition Facts

KCAL
150 kcal

CARBS
21 g

FATS
7 g

PROTEINS
1 g