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
How it's done
The kids can help at the marked areas .
Place the butter, icing sugar, vanilla sugar, gingerbread spice and salt in a bowl, beat with the whisks on a mixer. Add the egg, mix in. Mix the flour and baking powder, mix in, combine, do not knead. Shape the dough into a ball, flatten slightly, cover and chill for approx. 1 hr.
In batches, roll out the dough to approx. 7 mm thick between two sheets of baking paper. Cut out circles (approx. 4.5 cm in diameter), place on two baking trays lined with baking paper. Using your fingers, gently press the circles into a teardrop shape on one side.
Approx. 9 mins. per tray in the centre of an oven preheated to 200°C. Remove from the oven, leave the cookies to cool on a rack.
Melt the bag of cake icing in a bain-marie. Spread the icing on top of the cookies using a brush, leaving the tips free. Top with chocolate sprinkles. Pour the remaining icing into a disposable piping bag, cut off a tiny corner and pipe 3 dots onto the tip of each cookie for the eyes and nose, leave to dry.
|Shelf life:||Keep in an airtight container for approx. 2 weeks.|
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