Spider web cookies

Cut the cold butter into pieces. Mix the butter, flour, sugar and egg yolk in the food processor into a crumbly dough.

Cut the vanilla pod over the length, scrape out the marrow with the tip of a knife and add.

Mix again. Form a coherent sphere, wrap in cling film and leave to rest for 1 hour in the refrigerator.

Preheat the oven to 175 ° C.

Roll out the dough into a 4 mm thick piece. Cut out hexagons from Ø approx. 6 cm. If necessary, cut a template of (baking) paper.

Place the cookies on 2 baking sheets lined with baking paper. Bake the cookies together in 12-15 min. Golden brown and cooked. Change the baking plates halfway.

Allow the cookies to cool completely in 1 hour. Meanwhile, whisk the proteins in a bowl.

Mix little by little the icing sugar until you have a thick glaze. It may be that you do not need all of the protein.

Put half of the thick glaze in a separate bowl and mix in the cocoa powder.

Fold 2 cornets: cut a rectangular piece of baking paper diagonally in half. You then get two triangles. Roll a triangle bag of each triangle.

Put 2 cubits of each color thick glaze in a cornet and fold the paper close to the top of the cornets.

Dilute the rest of both types of glaze in the bowls to a running glaze by adding some water or water and extra protein.

Divide the thin glaze over the biscuits: half the biscuits with the white and the other half with the dark glaze.

Cut a small tip of the corns. Use the thick (and other color) glaze to spiral outline the contours of the biscuit, from the outside inwards.

Use the cocktail stick to draw a line from the center of the biscuit to each corner, straight through the glaze to create a spider web.

Let the cookies dry for 3 hours. Yummy! .