Biscuits hibou pour Noël


  • 125 g (0,27 lbs) margarine or butter, soft
  • 125 g (0,27 lbs) caster sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon bitter almond extract
  • 250 g (0,55 lbs) flour
  • 30 almonds
  • chocolate chips
  • bitter cocoa powder
  • pine nuts or almond sticks

 

Whisk the sugar and soft butter until the mixture becomes frothy. Add the egg, vanilla and bitter almond extract and whisk until smooth.

Then add the flour and mix until the dough forms a ball and pulls away from the sides of the bowl. Place in a nice wrap or clingfilm by flattening, close and let rest in the refrigerator for about 1 hour *

Roll out the dough on your floured work surface to a thickness of about 0.5 cm. Cut into discs using a 6 cm cookie cutter and place on a baking tray lined with baking paper.

Use the scraps of dough to form small balls that will be the eyes of the owls. Add a chocolate chip in the center for the pupil. Use an almond to make the beak between the two eyes.

On either side of the shortbread, form a semi-circle using the cookie cutter, without pressing too much to just mark the dough but do not cut it. Use a knife to form crosses then powder with bitter cocoa.

Use slivered almonds or pine nuts to form the owl's legs and then refrigerate for at least 30 minutes.

Preheat your oven to 180°C-358.

Bake for 12 minutes (to watch) and let cool on a wire rack. Store in a metal box.

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