Summary

Ingredients

For the dough:

• 170 g mararine, vean (e.. Alsan)
• 100 g raw cane suar
• 2 packs vanilla sugar
• 300 g wheat flour
• 2 tablespoon cocoa powder
• 1 tablespoon rapeseed oil
• 1 tablespoon orange peel, untreated, grated

For decoration:

• 1 cup sprinkles
• 100 g powdered suar
• 1 tablespoon orange juice

Print Recipe Pin Recipe

Instructions

1. Knead all ingredients into a dough and chill for approx. 2 hours. Roll out the cold dough and cut out shooting stars. Bake them in the oven at 180 ° C (top / bottom heat, convection: 160 ° C) for 8-10 minutes.
2. Make a thick glaze from 100 g powdered sugar and 1 tablespoon orange juice and coat the stars of the sniffs with it. Decorate with sprinkles of sugar if you like and allow to dry.