Yoghurt Owls
easy
120 mins
120 mins
Ingredients
- 250 g Flour
- 125 g Sugar
- 1 package Vanillin sugar
- 1 Mesp. ground cloves
- 7-10 Tbsp grated rind of 1/2 untreated lemon
- 2 TABLESPOONS Skimmed milk yoghurt
- 150 g soft butter
- 2 Protein (size M)
- 500 g Icing sugar
- 7-10 Tbsp blue and red food colouring
- 7-10 Tbsp sugar pearls
- 7-10 Tbsp Flour
- 7-10 Tbsp Cling film
- baking paper
- 6 Disposable piping bag
Directions
- 1
Knead flour, sugar, vanilla sugar, cloves, lemon peel, yoghurt and butter with the dough hook of the hand mixer to a smooth dough. Wrap in foil and chill for about 1 hour
- 2
Roll out the dough on a floured work surface to a thickness of approx. 3 mm, cut out approx. 50 owls using owl cutters (each 3.5 x 8.5 cm). Knead the leftovers again and again, roll out again
- 3
Arrange the owls on 2-3 baking trays lined with baking paper. Bake one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 10-12 minutes. Remove the cookies, place them on a cake rack with the baking paper and let them cool down
- 4
Beat the egg whites until stiff, add icing sugar. Divide the icing into 3 small bowls. Colour 1/3 icing pink with food colouring, 1/3 blue. Fill about 1/3 of each icing (white, pink, blue) into a piping bag. Cut off a small tip from each piping bag. Use one colour to spray a thin edge around each owl. Dilute the rest of the mixture in the bowls with 1 teaspoon of water. Pour the diluted water into a piping bag, cut off a small tip and fill the free areas with it. Leave to dry and decorate with the remaining solid icing and pearls. Allow to dry
- 5
Preparation time approx. 2 hours. waiting time approx. 1 1/2 hours
Nutrition Facts
90 kcal
16 g
3 g
1 g
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