Shopping list
225g soft butter
225g caster sugar
1 free range organic egg
a teaspoon vanilla extract
a teaspoon baking powder
375g plain flour
Icing fondant, in three colours
edible glitter
Madelief who's 10 and Eefje who's 5 years old love to bake and eat cookies! So we seize every opportunity - because a cookie tastes always good - and we make lovely butterflies because spring is here. Madelief can (almost) make the dough by herself and Eefje helps out with the cookie cutters. Super!
How to make Butterfly Biscuits
Madelief weighs the sugar precisely.
The butter follows.
She mixes sugar&butter fluffy.
Beat the egg and add the butter mixture.
Again mix thoroughly.
Weigh the flour....
Add the sieved flour ...
Just in time, the vanilla flavour!
- Mix the dough until it turns into big crumbs, then knead it quickly smooth, by hand
- Wrap the dough in clingfilm and put it in the fridge for an hour
Preheat the oven to 170°C
Knead the cold dough briefly soft, roll it out to 1 cm.
Now it's Eefje's turn, she cuts out butterflies.
Bake the biscuits in 10 minutes golden and let cool.
Roll the fondant icing thinly.
Cut out butterflies.
Cut out white butterflies.
Cut from white the body only.
Brush a drop of water on the body, stick on.
Brush water on the back of the butterfly.
Stick the icing butterfly on the biscuit.
Brush some edible glitter on the wings.
The butterfly biscuits are almost to pretty to eat!
Happy Spring!