Ingredients
- For the light dough
- 300 g flour
- 100 g finest sugar
- 1 pinch of fine sea salt
- 2 egg yolks
- 200 g cold butter
- For the dark dough
- 300 g flour
- 150 g soft butter
- 75 g icing sugar
- 1 egg
- 1 tbsp cocoa powder
- 100 g raw marzipan paste
- Also
- 3 tea light shells
- 1 stapler
- A little brown cake icing, melted chocolate or brown sugar writing to put together and for the eyes and nose.
Instructions
- For both doughs, knead the ingredients separately and chill for 1 hour wrapped in cling film. Preheat the oven to 175°C.
- In the meantime, craft the moulds. To do this, cut off the outline of the tealight shell, bend and shape as desired. Here, lay one in a zigzag (for the body), one in a suitably sized small oval circle for the belly and one in a small heart shape for the face. Fix each with a stapler.
- Roll out the pastry or marzipan with a rolling pin, cut out the body (jagged shape) from the brown pastry, the belly (small oval) from the light pastry and the small heart from the marzipan.
- Put the marzipan hearts aside, place the biscuits on a baking tray lined with baking paper and bake in the oven for 8 minutes. Leave to cool.
- Stick the pieces together with a little icing and paint on the eyes and nose.
Recipe: Heike Meyers
Notes
The biscuits make a lovely welcome to the table at an autumn coffee party or a beautiful gift, autumnally wrapped, for dear friends.
