Skull cookies

Name: skull cookies
Cook time: 60 min
Total time: 327 min
Yield: 25
Ingredients: 187,5 g cold butter; 375 g flour; 150 g white caster sugar; 4 el cocoa powder; 1,5 egg yolk; 1,5 vanilla bean; 2,5 protein; 375 g powdered sugar; 1 tube yellow dye; tube red dye

Skulls with glaze.

Ingredients

Kitchen Stuff

1 food processor
1 protruding shapes
1 rolling pin
2 baking paper
2 baking tray

Directions

Cut the cold butter into pieces. Mix the flour, sugar, butter, cocoa powder and egg yolks in the food processor.
Cut open the vanilla pods along the length, scrape out the marrow with the tip of a knife and add. Mix into a crumbly dough.
Form a coherent ball, wrap in cling film and leave to rest for 1 hour.
Preheat the oven to 175 ° C.
Roll out the dough into a square piece of 4 mm thick. Put 25 biscuits out of the cutter. Keep the leftovers of dough.
Place the cookies on 2 baking sheets lined with baking paper. Put in the oven and bake the cookies in 12-15 minutes until golden brown and done.
Change the baking plates halfway. Allow the cookies to cool completely in 1 hour.
Meanwhile, knead the leftover dough into a ball and roll out into a piece of cloth again.
Draw a skull (skull) on thin cardboard or baking paper and cut out. Use this as a mold to cut 25 cookies out of the dough.
Place them on a griddle covered with parchment paper. Bake the cookies in approx. 12 min. In the middle of the oven. Cool in 1 hour.
Beat the proteins in a bowl. Mix little by little with the icing sugar until you have a thick glaze. It may be that you do not need all of the protein.
Stir through 1/3 of the glaze drop by drop of water until it is a running glaze. Set up covered until ready for use.
Stir in the yellow and red coloring agent through 1/3 of the glaze. Add drop by drop of water, drop by drop, until the glaze is running. Cover.
Stir the cocoa through the last part of the glaze. Add a few drops of water. The glaze must be thick enough to draw with.
Fold a cornet of baking paper: cut a rectangular piece of baking paper diagonally in half. You then get two triangles.
Roll one triangle into a French fries bag, fill this with the dark frosting and fold the paper close at the top. Cut open the tip of the bag.
Brush the square biscuits with white or orange glaze and leave to dry for about 30 minutes.
Then draw a border with a different color.
Meanwhile, glaze the skull biscuits with white glaze and let them dry for 30 minutes. Draw the face on it. Stick the skulls gently on the cookies with a little glaze.