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- Serves: 35 persons
- 150 gbutter
- 120 gicing sugar
- 1 parcelbourbon vanilla sugar
- 1 tspgingerbread spice
- 1 pinchsalt
- 1fresh egg
- 300 gwhite flour
- ¼ tspbaking powder
- 1 bagdark cake icing
- 60 gchocolate sprinkles
Step 1Place 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.
Step 2In 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.
Step 3Approx. 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.
Step 4Melt 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.