Pink Birdie Biscuits

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Pink Birdie Biscuits
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 2 h. 15 min.
Ready in

Ingredients

for
40
For the biscuit dough
2 cups
½ cup
cup
1
1 teaspoon
butter (for the baking tray)
chick-shaped Cookie cutter
For the icing
2 cups
3 tablespoons
Rose water (as required)
writing icing (orange and blue)
pink sugar

Preparation steps

1.
Sieve the flour onto a work surface, make a well in the middle and add the sugar, vanilla extract and egg. Cut the cold butter into small pieces and scatter around the well. Then chop all the ingredients with a knife until they resemble breadcrumbs and quickly work to a dough. (Alternatively rub the butter into the dry ingredients, add the egg and vanilla extract and work to a dough). Form into a ball, wrap in foil or clingfilm and leave to rest in the refrigerator for 1 hour.
2.
Butter a baking tray. Roll out the dough on a floured work surface (not too thinly) and cut out chick shapes. Keep dipping the cutter in flour to stop it sticking to the dough. Place the biscuits on the prepared baking tray and bake in a preheated oven (200°C with fan) for about 10 minutes. Cool the biscuits on a cake rack.
3.
Mix the icing sugar with rose water and 1-2 drops of food colouring to make a thick coating icing. Put the icing into a piping bag and carefully ice the chicks leaving a small border of biscuit free around the edges. Sprinkle the fresh icing with pink sugar. Draw a beak and two feet on each biscuit in orange writing icing and add an eye in blue writing icing.
4.
Leave to dry completely and store in an airtight tin.
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