Saint Patrick's Day Shamrock Cookies
150 g softened butter
150 g icing sugar, sifted
2 organic egg (S), beaten
1 teaspoon vanilla extract
250g all-purpose flour
1/2 teaspoon baking powder
a pinch salt
Decoration
piece of green fondant icing
find the royal icing recipe on the PDF
This year, we're baking bicuits for St. Patrick's Day. What type of biscuits? Shamrocks of course, pretty in green and very yummie! We are making royal icing, especially for this fative day. But for our little ones who prefer fondant icing, we're making little shamrocks, topped with fondant. So all of us are happy!
How to bake shamrock biscuits
Mix butter. with icing sugar until creamy.
Mix in the egg.
Briefly beat in the vanilla extract.
Stir flour with baking powder and salt.
Sieve it gradually in the butter mixture.
Knead 9it briefly smooth by hand.
Place the biscuit dough in a clean bowl.
Cover the bowl and place the dough in the refrigerator to rest for 1 hour
Place baking paper onto the baking tray
Knead the dough and flatten it.
Rol the dough into +/- 1 cm thickness.
Cut out shamrock biscuits.
Place the biscuits on the baking tray.
Cover the tray with the biscuits and place it in the refrigerator for another half hour
Then preheat the oven to 175°C
So the cold biscuits do not spread during baking.
Bake the shamrock biscuits light-golden in 12-15 minutes.
Move the biscuits to a wire rack to cool completely.
Mix the icing thickly and pipe an edge onto the biscuits.
Set the biscuits aside and allow the icing to dry completely.
Meanwhile roll some fondant thinly and cut out shamrocks.
Stick the fondant icing onto the smallest of the biscuits by brushing drops of water on the back, then let it dry
Fill up the biscuits with icing and let the icing dry again.
Now that the biscuits are ready, we're going to make some tea and try one biscuit each. We can almost start baking again immediately! )))
Happy St. Patrick's Day!