Shopping list
125 grams butter (at room temperature)
125 grams superfine sugar
1 organic free-range egg (small)
1 teaspoon vanilla extract
300 grams (soft/low-protein) wheat flour
1 teaspoon baking powder
Rolled fondant, pink and red
Edible black felt-tip pen
Golden sprinkles
125 grams butter (at room temperature)
125 grams superfine sugar
1 organic free-range egg (small)
1 teaspoon vanilla extract
300 grams (soft/low-protein) wheat flour
1 teaspoon baking powder
Rolled fondant, pink and red
Edible black felt-tip pen
Golden sprinkles
Fetch the dough from in fridge.
Knead the dough briefly.
Roll the dough to 1cm thickness.
Cut out little dogs, using a cookie cutter.
Place waxed paper on the baking tray
Place the cookies in the fridgefor 30 minutes.
Preheat the oven to 170°C
Bake the biscuits for 10-12 minutes.
Let the biscuits cool on the tray for 5 minutes.
Then move the biscuits to a wire rack, to cool completely.
Roll the fondant thinly and cut out little dogs.
Cut some strips and cut a round top with the cutter.
Stick the fondant icing little dogs onto the biscuits using a brush and a drop of water
Cut the ears straight off on top.
Stick the ears on the heads and draw eyes.
Allow the fondant on the biscuits to dry a minute.
Place the puppies on a serving dish and scatter sprinkles over it.
We’re going to make some tea using our little Chinese tea set.
Xin Nian Kuai Le! - Wishing you a happy Year of the Dog!