Lamb Cookies with Chocolate Icing and Coconut Sprinkles
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 96 kcal | (5 %) | ||
| Protein | 1.3 g | (1 %) | ||
| Fat | 5.8 g | (5 %) | ||
| Carbohydrates | 9 g | (6 %) |
Ingredients
- For the dough
- 300 grams Pastry flour
- 100 grams sugar
- 1 pinch salt
- 200 grams cold butter
- 1 large egg
- For decorating
- 200 grams chocolate Whole milk icing (ready to use)
- 2-3 tablespoons Shredded coconut
Preparation steps
For the dough, mix sifted flour, salt and sugar and pile on a work surface and make a well in the center. Mix egg in center and place butter in small pieces evenly over flour. Chop all ingredients with a knife until mixture resembles coarse crumbs. Quickly knead with hands until dough is smooth. Shape into a ball and wrap in plastic wrap. Refrigerate for about 1 hour.
On a floured surface, roll out dough in a thin layer, about 3 mm (approximately 1/8 inch). Cut out lamb shapes with a cookie cutter. Place on a baking sheet lined with parchment paper. Bake in preheated oven at 200°C (fan: 180°C, gas mark 3-4) (approximately 400°F) for about 12 minutes. Cool cookies on a wire rack.
For decorating, melt chocolate icing over a double boiler. Coat lamb body with chocolate icing and sprinkle with grated coconut. Gently shake off excess coconut. Let icing dry. To serve, arrange cookies on a plate.
