AuthorFoodiesh EditorDifficultyIntermediateIn a hen's arse, quickly knead with your hands the soft butter cut into pieces with the flour, sugar and salt. Add the eggs and the milk and collect the dough into a ball. Film it with cling film and keep it in the fridge for at least 30 minutes.
In a deep stainless steel mixing bowl, quickly knead with your hands the soft butter cut into pieces with the flour, sugar and salt. Add the eggs and the milk and collect the dough into a ball. Film it with cling film and keep it in the fridge for at least 30 minutes.
Spread the dough on a sheet of baking paper with a rolling pin until 5 mm- 6mn thick. Cut out the cookies with the cookie cutters. Bake for 12 minutes at 160°C. The cookies should be just golden brown. Leave to cool on a wire rack.
In a bowl, mix the egg whites with the powdered sugar. Divide the preparation into 3 small bowls and add the coloring in each and mix. Cover the cookies with icing and let dry. Finish decorating with the pens.
Ingredients
Directions
In a hen's arse, quickly knead with your hands the soft butter cut into pieces with the flour, sugar and salt. Add the eggs and the milk and collect the dough into a ball. Film it with cling film and keep it in the fridge for at least 30 minutes.
In a deep stainless steel mixing bowl, quickly knead with your hands the soft butter cut into pieces with the flour, sugar and salt. Add the eggs and the milk and collect the dough into a ball. Film it with cling film and keep it in the fridge for at least 30 minutes.
Spread the dough on a sheet of baking paper with a rolling pin until 5 mm- 6mn thick. Cut out the cookies with the cookie cutters. Bake for 12 minutes at 160°C. The cookies should be just golden brown. Leave to cool on a wire rack.
In a bowl, mix the egg whites with the powdered sugar. Divide the preparation into 3 small bowls and add the coloring in each and mix. Cover the cookies with icing and let dry. Finish decorating with the pens.