Shopping List
125g plain flour
75g butter (room temperature)
75g fine granulated sugar
1/3 free range organic egg (room temperature)
½ teaspoon vanilla essence
½ teaspoon baking powder
3 colours of fondant icing
a tiny piece of white and black fondant icing
Here's how you make chameleon biscuits
Knead the dough quickly by hand.
Roll out the dough to ± 1 cm thickness.
Cut the chameleons out of the dough.
Place the biscuits on the baking tray covered in waxed paper.
Place the baking tray with the cut out biscuits for at least 10 - 15 minutes in the fridge.
Preheat the oven to 170°C
Bake the biscuits for 8 - 12 minutes.
Allow to cool on a wire rack.
Knead the fondant icing until soft.
Put it together.
Roll it thinly.
Blend it here and there.
Cut out the chameleons, stick on the biscuits with a drop of water..
Cut out white (the eyes) and coloured circles, using a straw.
Cut the coloured circles in half (the eyelids), roll tiny pupils between your hands and stick everything together with a drop of water.