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125g Zeeland flour
75g butter (room temperature)
75g caster sugar
½ free-range organic egg (room temperature)
1 teaspoon vanilla extract
To decorate
Yellow fondant icing
Edible gold paint
Kitchen paintbrush
We've already crafted a fun lantern with the moon and stars on it, together with the mini-monsters. Tomorrow we'll take the lantern outside; at 6:00 PM we'll go to the Trompenburg Gardens to join the lantern parade in the dark. Today we're baking delicious cookies for St. Martin's Day. Then we can have a lovely cup of tea tomorrow after the parade, with our homemade cookies on the side. :)))
How to bake moon and star cookies
Place the butter in the mixer.
Add the sugar to the bowl as well.
Mix it creamy and add egg and vanilla.
Mix until all is well combined.
Sift in the flour and baking powder.
Mix in the flour mixture briefly.
Remove the dough from the bowl.
Knead the dough briefly by hand until it is nice and smooth
Lighty brush a clean bowl with oil.
Placce the dough in the bowl.
Placethe dough 30 minutes in the fridge.
Knead the dough briefly.
Roll it into 1cm thickness.
Cut out stars and moons.
Put the biscuits back in the fridge.
Allow the biscuits to cool in the refrigerator for an hour, so they do not spread while baking
Preheat the oven to 175°C and slide the baking tray into the middle of the oven
Bake the biscuits for 10-12 minutes.
Let them cool on the tray for 5-10 minutes.
Place on a wire rack until completely cooled.
Meanwhile we work on the fondant icing
Knead the icing until soft.
Roll it out thinly.
Cut out stars and moons.
Stick on with a drop of water.
Let the icing dry for a moment
Decorate your biscuits with edible marker.
Store the biscuits in a biscuit tin, then they are still fresh tomorrow.
Wiishing you a happy St. Martin's Day in advance!