for 32 pieces

Biscuits

400 g	white flour
200 g	icing sugar
1 parcel	vanilla sugar
1 pinch	salt
200 g	butter, cut into pieces
2	eggs, beaten

Penguin

70 g	fondant icing, white
50 g	fondant icing, black
a little	icing for writing (chocolate)
3	marzipan carrots, cut into three, shaped like a nose

Donkey

50 g	fondant icing, white
20 g	fondant icing, black
40 g	fondant icing, black
10 g	fondant icing, white
10 g	fondant icing, white
a little	icing for writing (chocolate)

Dog

50 g	fondant icing (yellow)
20 g	fondant icing (brown)
20 g	fondant icing (brown)
10 g	fondant icing, white
10 g	fondant icing, black
a little	icing for writing (chocolate)

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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