For the biscuits
125g butter (room temperature)
125g caster sugar
1 free-range organic egg (small)
1 teaspoon vanilla extract
250g (Zeeland) flour
1 teaspoon baking powder
For the Royal icing
225g icing sugar
1 pasteurized egg white
1 teaspoon lemon juice
For the Year of the Pig, we are baking cookies—piglet cookies, of course. They are going to be piglets, naturally! The little monsters can't help it, because we are making them with royal icing instead of rolandant. Because we want these little piglets to be extra beautiful and festive for the new year.
How to make Chinese New Year Piglet Biscuits
Make the dough as in the recipe.
Place it in a lightly greased bowl.
Cover the bowl and place in the fridge.
Fetch the bowl after minimal 30 minutes in the fridge
Roll the dough to 1cm thickness.
Cut out the little pigs.
Place them on baking paper on the tray.
Place 30 minutes more in the fridge.
How to make Royal Icing
Sift the icing sugar.
Mix the egg white frothy.
Add the sugar per one tablespoon.
While the mixer is beating.
Add the lemon juice and keep beating until the icing is stiff
Spoon some icing into a small bowl.
Stir in drops of red foodcolouring.
Spoon the icing into a small piping bag.
Snip off a tiny point from the bottom of the piping bag.
Pipe a thin line of icing around the pigs.
Allow the icing edges on the pigs to dry.
Meanwhile colour new icing and thin it a little.
Pipe icing onto the biscuit.
Push it to the edges.
Using the tip of your piping bag.
Allow the icing to dry thoroughly, the icing is vulnerable.
Then draw on eyes and curly tails with gold paint using a skewer.
When the little monsters come home from school, they find the little pigs so cute, too beautiful to eat. But...that doesn't last long! ;)))
Xin Nian Kuai Le! - Happy Lunar New Year!