Hedgehog cookies

Hedgehog cookies

1 hr Active
2 hr 20 Min. Total
107 kcal per piece
vegetarian
Nutritional value / piece: Fat: 6 g, Carbohydrate: 12 g, Protein: 2 g

Master chef

Three-star recipes are for master chefs who stand with a little help at the stove and in front of the oven.

Utensils

  • Apron
  • Baking paper
  • Baking tray
  • Bowl
  • Brush
  • Cutter
  • Mixer
  • Oven mitts
  • Pan
  • Piping bag
  • Rolling pin
  • Rubber spatula
  • Teaspoon
  • Timer
  • Whisk
  • small bowl
  • Kitchen scales
  • Cooling rack

Ingredients

35 pieces

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

Dough

150 g butter, soft
120 g icing sugar
1 parcel bourbon vanilla sugar
1 tsp gingerbread spice
1 pinch salt
1 fresh egg
300 g white flour
¼ tsp baking powder

To decorate

1 bag dark cake icing
60 g chocolate sprinkles

How it's done

The kids can help at the marked areas .

Dough

150 g butter, soft
120 g icing sugar
1 parcel bourbon vanilla sugar
1 tsp gingerbread spice
1 pinch salt
1 fresh egg
300 g white flour
¼ tsp baking powder

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.

To shape

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.

To bake

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.

To decorate

1 bag dark cake icing
60 g chocolate sprinkles

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.

Good to know
Shelf life: Keep in an airtight container for approx. 2 weeks.
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