Giant Easter biscuit

Giant Easter biscuit
Giant Easter biscuit A cookie that will delight young children and will dramatically decorate the Easter table. With orange flavor and colored glaze. From
4.5 stars rate, from 2 Chefs

Preparation time: 30 minutes 30 minutes waiting | Cooking: 25 minutes | Total time: 55 leopards and 30 minutes waiting
Recipe for: 1 giant cookie (23X32 cm. about)- 12 servings

Nutrition information per 1 portion
Calories: 218 Calories | Fat: 11 g.

Ingredients for the biscuit:
Flour: 1 1/2 mug
Salt: 1/4 teaspoon
Cold butter: 2/3 cup (150 gr.)
Ζάχαρη : 1/3 cup (65 gr.)
Scrap orange: by 1 big orange
Juice orange: 2 tablespoons
Eggs: 2 large, only the yolk (you keep one egg white for the icing)
Ingredients for the glaze:
Egg: 1 large, only the egg
Icing sugar: 1 mug (and more if needed)
Vanilla: 1 capsule
Water: 1 teaspoon
Coloring: drops of any color you prefer
Colors confectionery: few, optionally

1. Mix the flour with the salt by hand or in a food processor. Add the diced butter and work until the mixture is crumbly.. Add the sugar, zest, the juice and yolks and you work the mixture quickly, to become homogeneous. You make it a ball, Wrap it in cling film and refrigerate for at least half an hour.
2. Preheat oven to 165 degrees. Remove the dough from the refrigerator. Spread a large sheet of baking paper on the counter (to fit in the large oven pan) and put the dough in the center. You press it with your hands and give it an oval shape that is sharper than one end (to resemble an egg). Cover with second paper and open with a rolling pin, 22X30 cm. about, in the shape of an egg. Take out the top paper and with your hands spread the outline a little. Transfer the dough to the pan, as it is with the greaseproof paper and bake it in the preheated oven for 25 minutes, until it starts to turn brown.
3. Take the cookie out of the oven and let it cool. When it is cold, transfer it to a plate or thick cardboard wrapped in aluminum foil..
4. Prepare the glaze: put the glaze ingredients in a bowl and stir to mix. Then beat on high speed with the mixer or by hand until it tightens and noses are formed.. You may need to add a little more sugar.
5. Divide the icing into so many pieces, as well as the colors you want to decorate. Add to each one drops of the color you prefer and mix. Put the glazes in bags and cut the corner, opening a small hole (the smaller, the thinner the string of the glaze that will come out). Put a little icing under the cookie, so that it stays in place and there is no risk of it slipping and falling off its plate.. Decorate the cookie to your liking. If you want, garnish with colored candies before the icing dries.
Easter cookie
6. Leave the cookie until the icing is dry and store it in a large food bag or wrap it in cling film..

Prepared in 18 April 2014 by Luise

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