Snow monster and squirrel biscuits
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- Serves: 24 persons
- 1 cupplain greek yoghurt
- ½ cupicing sugar
- 100 gbutter
- 1fresh egg
- ½ cuppine nuts
- 2 cupslight spelt flour
- 1 cupcoconut flakes
- ¾ tspbaking powder
- ¼ tspsalt
- 1 cupicing sugar
- ½ cupcoconut flakes
- icing for writing
- 48pine nuts
- 1icing for writing
- 50 gchocolate
Step 1Empty the yoghurt into a bowl, set aside. Rinse out and dry the yoghurt pot, use as a measuring cup.
Step 2Place the icing sugar, butter and egg in a bowl, beat for approx. 3 mins. using the whisk on a mixer. Stir in 1 tbsp of yoghurt. Finely chop the pine nuts, mix with the flour, coconut flakes, baking powder and salt, mix into the butter mixture, combine to form a dough. Flatten the dough, cover and chill for approx. 30 mins.
Step 3Roll out the dough in batches between two sheets of baking paper to approx. 4 mm thick. Cut out approx. 12 circles (approx. 6 cm in diameter) and approx. 12 squirrels, place on two baking trays lined with baking paper.
Step 4Approx. 10 mins. per tray in the centre of an oven preheated to 200°C. Remove from the oven, leave the biscuits to cool on a rack.
Step 5Pour the icing sugar into a small bowl, stir in approx. 2 tbsp of the reserved yoghurt to make a thick icing. Using a teaspoon, coat the edges of the biscuits with the icing, sprinkle with the coconut flakes. Use writing icing to draw on the eyes and mouth. Add a Smartie for the nose and pine nuts for the ears and teeth.
Step 6Use writing icing to draw on the eyes. Coarsely chop the chocolate, place in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate, stir until smooth. Decorate the tail using a teaspoon.