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125 grams butter (room temperature)
125g caster sugar
1 free-range organic egg (small)
1 teaspoon vanilla extract
250g (Zeeland) flour
1/2 teaspoon baking powder
Decoration
white fondant icing
yellow fondant icing
edible black marker
For Pentecost we bake large and small doves biscuits for the mini monsters. We stick fondant icing on them (duh!) and when they are ready we can't help but admit that they turned out to be really sweet Pentecost doves ;)) Here you find the cookie cutters, small and medium!
How to make Pentecost doves
Beat butter and sugar creamy.
Add the egg and beat it.
Add vanilla and beat it in.
Sift in flour and baking powder.
Gradually fold in the flour.
Then knead it briefly by hand.
Wrap the dough and place it in the fridge.
Allow the dough to cool for 1 hour and then knead it briefly
Roll the dough to 1cm thickness and cut out doves.
Place the biscuits on a baking tray covered in waxed paper.
Place the biscuits in the fridge for 30 minutes more.
Preheat the oven to 170°C
Bake the biscuits for 8-10 minutes or until the edges colour.
Let the biscuits cool for minutes on the tray, then cool on a wire rack.
Meanwhile cut doves and beaks out of fondant icing, then stick them on.
Draw a small eye on the doves, using the edible marker
Sick the fondant icing doves on the biscuits with a drop of water.
Allow the icing to dry and make tea to go with the biscuits.