Egyptian Mummy Candies

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Egyptian Mummy Candies
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 20 min.
Ready in

Ingredients

for
12
Fo the biscuits
2 cups
1 teaspoon
0.333 cup
½ cup
1
small egg (beaten)
2 tablespoons
½ teaspoon
To decorate
3 tablespoons
Apricot Jam (jelly)
2 cups
white chocolate flavored Sugar paste

Preparation steps

1.
For the biscuits: sift the flour and baking powder into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs.
2.
Stir in the sugar, egg, syrup and vanilla and mix well to form a dough. Wrap in clingfilm and chill for 30 minutes.
3.
Heat the oven to 160°C (140° fan) 325°F gas 3. Line 2 large baking trays with non-stick baking paper.
4.
Roll out the dough out on a lightly floured surface to a thickness of 1cm|1/2". Using a cookie cutter or card template, cut 'mummy' shapes out of the dough and place on the baking tray.
5.
Bake for 12-15 minutes until lightly golden and cooked through. Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.
6.
To decorate: gently warm the jam until melted. Brush over the biscuits.
7.
Roll out the sugar paste thinly on a surface dusted with icing sugar. Cut into strips and stick onto the biscuits as in the photo, covering both sides. Use a dab of jam to attach the chocolate chips for eyes.