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DOODLE BUG72
Tropical cookies
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Ingredients
Directions
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Preheat the oven to 180ºC. Roll out the dough on a floured surface to approximately ½ cm thick.
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Cut flamingos and pineapple molds from the dough using templates. Place on the baking sheet and fry the cookies in the oven for about 15 minutes until tender and golden brown.
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Allow to cool. In the meantime, prepare the glaze according to the instructions on the packaging. Brush the flamingo cookies with the pink glaze and the pineapple biscuits with the yellow and green glaze. Allow to dry.
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Draw a grid pattern with yellow glaze on the middle of the pineapples and beaks and paws on the flamingos. Leave to dry and draw an eye and beak on the flamingos with a glaze.
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Nutrition
255Calories
Fat17% DV11g
Protein6% DV3g
Carbs12% DV37g
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