Summary

Ingredients

• 300 grams flour
• 200 g butter, soft
• 100 g powdered suar
• 1 egg (s)
• 1 pinch (s) salt
• 50 g butter
• 25 g suar
• 40 g honey
• 1 tablespoon heavy cream
• 1 tablespoon, heaped cream pudding powder
• 150 g almond (s), sliced
• 1 tube sugar script
• some sugar pearls

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Instructions

1. For the dough, stir the softened butter with the mixer until foamy. Add the egg and powdered sugar and continue stirring on a high level. Sieve the flour and add salt. Mix well on the lowest setting. Shape the dough into a ball and place in cling film in the refrigerator for about 1 hour.
2. For the topping, melt the butter, sugar and honey in a saucepan at a low temperature. Add the cream and quickly stir in the custard powder with the whisk. Bring to the boil briefly, remove from the stove, carefully stir in the flaked almonds and set aside.
3. Roll out the dough, cut out the biscuits and place them on a baking sheet lined with baking paper with a little space between them. Bake the biscuits for about 6 - 8 minutes at 160 degrees Celsius. Take the tray out of the oven and cover the belly of the sheep with 1 heaped teaspoon of the topping. Bake the biscuits for another 6 - 7 minutes.
4. If you want, you can sprinkle 2 dots of sugar writing at the sheep`s eye level and place a white sugar pearl in the dots.