Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Biscuits
Penguin
Donkey
Dog
How it's done
Biscuits
Mix the flour, icing sugar, vanilla sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg, mix quickly to create a soft biscuit dough, do not knead, cover and refrigerate for approx. 1 hr.
On a lightly floured surface, roll out the dough in batches to approx. 7 mm thick. Cut out circles approx. 6 cm in diameter. Place the biscuits on two baking trays lined with baking paper. Chill again for approx. 15 mins.
To bake
Bake each tray for approx. 13 mins. in the centre of an oven preheated to 200°C. Remove from the oven, leave to cool on a cooling rack.
Penguin
Roll out the white fondant icing to a thickness of approx. 2 mm. Cut out circles the same size as the biscuits, place on the biscuits. Roll out the black fondant icing to a thickness of approx. 2 mm and cut out a rounded M-shape, then place on top around the edge of the biscuit. Use the sugar decorating pen to draw the eyes on the icing, use the marzipan carrot to form a nose, allow to dry for approx. 20 mins.
Donkey
Knead the white and black fondant icing together thoroughly until grey, roll out to a thickness of approx. 2 mm. Cut out circles the same size as the biscuits, place on the biscuits.
Knead the black and white fondant icing together thoroughly until dark grey, roll out to a thickness of approx. 2 mm, cut out the ears and place on the biscuit. Roll out the white fondant icing to a thickness of approx. 2 mm, cut out the muzzle. Use the sugar decorating pen to draw the hair, nostrils, mouth and eyes, allow to dry for approx. 20 mins.
Dog
Knead the yellow and brown fondant icing together thoroughly until light brown, roll out to a thickness of approx. 2 mm. Cut out circles the same size as the biscuits, place on the biscuits. Roll out each of the brown, white and black pieces of fondant icing to a thickness of approx. 2 mm, cut out the ears, muzzle and nose and place on the fondant icing. Use the sugar decorating pen to draw the eyes on the fondant, allow to dry for approx. 20 mins.
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