witch's cottage biscuits

Name: witch's cottage biscuits
Cook time: 45 min
Total time: 45 min
Yield: 27
Ingredients: 150 g Butter; 110 g demerara sugar; 1 egg (size M); 3 TABLESPOONS Maple syrup; 250 g Flour; 50 g crushed almonds; 2 Protein (size M); 250 g Icing sugar; 7-10 Tbsp Icing sugar; 7-10 Tbsp Flour; baking paper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 27

150 g Butter
110 g demerara sugar
1 egg (size M)
3 TABLESPOONS Maple syrup
250 g Flour
50 g crushed almonds
2 Protein (size M)
250 g Icing sugar
7-10 Tbsp Icing sugar
7-10 Tbsp Flour
baking paper

Directions

1
Cream butter and brown sugar. Stir in egg and maple syrup. Gradually stir in the flour and almonds with a wooden spoon. Cover the dough and chill for about 1 hour. Then form into pencil-thin rolls on a lightly floured work surface.
2
Place 3 rolls of about 3 cm length horizontally on top of each other on 2 baking trays lined with baking paper. Place 2 approx. 4 cm long rolls on top of each other to form a roof, press lightly. Mix 1 egg white and 1 tablespoon of water. Brush the little house with it. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes. Cool down on a cake rack. To decorate, beat 1 egg white and icing sugar until stiff. Pour into a freezer bag and cut off a small corner. Decorate the little house with it, let it dry.
3
Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes. Cool down on a cake rack. To decorate, beat 1 egg white and icing sugar until stiff. Pour into a freezer bag and cut off a small corner. Decorate the little house with it, let it dry. Dust with icing sugar