Shopping list
125g plain flour
75g butter (room temperature)
75g caster sugar
½ free range egg (room temp.)
1 teaspoon vanilla extract
½ teaspoon baking powder
fondant icing, light brown
small pieces of fondant icing, various colors
edible gold paint & kitchen paint brush
edible felt-tip pen, black
optional: milk chocolate
Today we bake fun biscuits for Eid. We have such a cute mini-camel cookie cutter, just the right size for mini monsters. It is actually a dromedary because it has only 1 hump >< We started so well, everything went smoothly when suddenly the fondant icing ran out??? With so many little chefs in the kitchen, sometimes it goes up in smoke and only the brown fondant was up for grabs... then we have to opt for plan B ;))
How to make our camel cookies
First make the dough, using our PDF
Knead the dough briefly.
Roll it out between slats.
Cut out the camels.
Place the camels on a baking tray.
Place 10 minutes in the refrigerator.
Bake until light brown in 7 - 8 minutes.
Allow the biscuits to cool.
While the cookies cool you cut camels out of fondant icing, the colour is Teddy Bear Brown
But then the icing is finished! We have to think, what now!
Cut coloured blankets for the camels out of fondant.
Stick the blankets on the bumps with a drop of water.
Draw eyes on the camels with an edible felt-tip pen.
Paint the fringe gold with edible paint.
Allow the paint to dry well
The camels look very cute!
Melt the chocolate au bain marie.
Dip the camels into the chocolate.
Allow the chocolate to dry.
The biscuits are ready, now we want tea!
Eid Mubarak, Happy Eid al Fitr!