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50g butter (room temperature)
50g caster sugar
1/3 free range organic egg (S)
½ teaspoon vanilla extract
150 gram (Zeeuwse) flour
½ teaspoon baking powder
fondant icing, yellow
black edible marker
Today we are baking biscuits for the Saint John's celebration and it will be little suns this time. Our traditional biscuit is made quickly and the fondant icing (quote: that makes these cookies the best ever!) is a must. So it's a piece of cake and the cheerful suns are devoured!
How to bake these cheerful suns
Make the biscuit dough from our downloadable recipe
Fetch the dough from the fridge.
Knead it briefly by hand.
Roll the dough to 1cm thickness.
Cut out the little suns.
Place the biscuits on a baking tray lined with baking paper
Chil the biscuits 1 hour in the fridge.
Preheat the oven to 170°C
Bake the biscuits for +/- 8 minutes.
Allow the biscuits to cool on the tray for 5 minutes
Let the biscuits cool completely on a wire rack.
Sprinkle the surface with icing sugar, roll the fondant thinly.
Cut the suns from the fondant icing, stick them on using water.
Draw cute faces on the suns, using the edible black marker.
Place the sunny biscuits on cheerful plates.
Serve the little suns with a lovely cup tea.