John Myers
Ingredients for 1 servings:
- 125 g butter
- 125 g sugar (fine)
- ½ lemon(s), untreated, juice and zest
- 2 small eggs
- 300 g flour
- 150 g cornstarch
- 1 pinch of baking powder
- 150 g powdered sugar
- 1 egg(s), the egg white
- Cup of rum or lemon juice
- Desiccated coconut
- Sugar, coarse
- Chocolate shavings
- Sugar pearls
Instructions
Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes
Quickly knead all dough ingredients, shape into a ball, and wrap in cling film. Let rest in the refrigerator for about 1 hour. Divide into thirds and roll out each portion thinly on a lightly floured surface. Return the remaining dough to the refrigerator. Cut out or stamp out Easter figures (use stencils if necessary) and place them on a baking sheet lined with baking paper. Bake in a preheated oven at 200°C for about 10-12 minutes. Let cool slightly on a wire rack. Sift the icing sugar and mix with egg white and rum or lemon juice until smooth. Spread over the warm cookies. Decorate the still-moist icing with coconut flakes, sugar pearls, chocolate sprinkles, and sugar powder. Let dry and store in a very dry place.
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