Dragon Biscuits

by Editorial Staff

Summary

Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins
Course Baking
Cuisine European
Servings (Default: 20)

Ingredients

For the cast: (Icing)

  • 1 egg white, very fresh
  • 250 g powdered suar, sifted, 400 (dependin on the amount protein)
  • 1 pinch ascorbic acid, (or squirt lemon juice)
  • Food coloring, black or 1 - 2 charcoal tablets

For decoration: smarties, mini gummy bears, edible colored strings

    For the dough:

    • 500g flour
    • 2 egg (s), VERY FRESH!
    • 1 egg yolk
    • 160 g suar, or cane suar
    • 2 packs vanilla sugar, (bourbon)
    • 250 g butter, room temperature
    • 0.5 ½ pack baking powder

    Also: kite stencil made of sturdy cardboard *, thick straw

      Dragon Biscuits
      Dragon Biscuits

      Instructions

      1. Beat the egg white and ascorbic acid powder with a whisk (!), Then gradually stir in the sifted powdered sugar. Do not hit too wildly so that too much air is not drawn in. The icing is firm enough if it collects inside the whisk and the tips that appear when dabbed on do not collapse again. The firmness can be easily regulated by adding either spoonfuls of sugar or drops of water. Rule of thumb: always a little more sugar than you think beforehand.
      2. When the desired consistency is reached, immediately place cling film on the surface (!) Of the icing and set aside for 30 minutes. NOT in the fridge!
      3. Mix the flour and baking powder, mix in the remaining ingredients and knead into a smooth dough. Roll out on baking paper in portions (possibly use a little flour on the roll) and cut out the kites using the kite template * (make sure that the “roof” is slightly lower than the “body”). Mine were about five inches long.
      4. To punch holes in the kite, pierce the lower tip with a slightly thicker straw and turn it slightly, then the dough collects in the straw and can later be easily pushed out again. Do not pierce too close to the edge so that it is not too fragile later.
      5. Place the kites not too tight and not too close to the edge (so that they don`t get crooked) on a baking sheet lined with baking paper and bake at 200 ° (preheated) until golden yellow. This takes about 8 to 12 minutes, depending on the oven. Take out before they turn brown and let cool. For me it was 4 sheets.
      6. Whip the icing again and turn a good tablespoon of it black with the charcoal powder (or food coloring, which is the same). Turn two freezer bags inside out and, if available, push a fine piping nozzle through each corner. If you don`t have any, just cut off a tiny corner. Fill in icing separately, suck out air and close with a bag clip.
      7. For decoration:
      8. Draw eyes with white icing and immediately insert a swab with black icing for the pupil. If there are peaks, just wait a few seconds. The icing hardens quickly in the air and you can carefully flatten the tip with your finger. The best thing to do is to do a few test eyes on baking paper, they can be kept for almost forever and used to decorate other works of art (by the way, I recommend doing this with the remaining icing, you can always need sugar eyes and they are quite expensive, if you buy them! The same applies to letters, numbers, etc.).
      9. For the nose with white icing, put a blob in the middle and immediately press a Smartie on it. Also paint the mouth with white icing.
      10. For the kite`s tail, cut a piece of string in half and knot 2 gummy bears a little apart. Pull one end through the hole and secure with a double knot. Do not pull too tight or the cords will tear.
      11. After a few minutes, the icing has hardened and the biscuits are stackable.
      12. Like sugar, ascorbic acid preserves protein. If you still think that the danger of salmonella is too great for you, you have to do the icing with dry protein - but I don`t have a recipe for that, and we`ve never had salmonella problems!
      13. The amount is enough for 25-30 biscuits, depending on the size of the template.
      14. The sugar eyes last forever, ideally packed airtight and above all DRY, so not in the refrigerator!
      15. Have fun with bright children`s eyes and delicious dragon biscuits!

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