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170 grams butter, room temperature
100 grams of brown caster sugar
1 large free-range organic egg
45 grams of molasses
1 tablespoon clear honey
420 grams of Zeeland flour
1 teaspoon baking powder
1 tablespoon ground cinnamon
1½ teaspoons of baking spices
½ teaspoon salt
Today we will bake cookies for Thanksgiving. What else could they be but turkeys? In America the national symbol for this festival of gratitude, with family & friends, good food and sports?
Even the President of the United States participates. Every year the American President pardons a turkey, so that this animal does not appear on the table during Thanksgiving. The pardon is broadcast on television and millions of people watch it. But they happily eat a Thanksgiving turkey anyway!
Here's how you can make our animal-friendly turkeys (that you can eat with peace of mind!)
Fetch the dough from the fridge.
Knead the firm dough briefly.
Roll out the dough.
Cut out the turkeys.
Place the turkeys on a baking tray lined with baking paper.
Place the baking tray with the biscuits for 15 minutes in the fridge.
Preheat the oven to 170°C
Bake the biscuits for 10-12 minutes.
Let cool on the baking tray for 5 minutes.
Let the biscuits cool completely on a wire rack.
While the Turkey biscuits cool completely you can cut out the fondant in advance
Roll the fondant thinly.
Cut out the turkeys.
Stick the icing on the biscuits.
Roll red, yellow and orange thinly.
Up until now everything has been going so smoothly, making dough, baking cookies and cutting out turkeys was easy peasy!
But now the tinkering starts! :( But just muddle trough and get it done, the turkeys are going to be so funny!
Cut out eyes, beaks, wattles, feet and feathers using the cookie cutter.
Cut the feathers loose and stick it all on the turkeys with a drop of water.