Angry Birds Frosted Cookies

Overview

The cute Angry Birds frosted cookies will melt the hearts of children! This recipe serves 21 pieces in total. Baking: 175 degrees on upper and lower heat for 20 minutes

Tags

• baking
• little fresh
• afternoon tea
• butter
• cookies
• frosting
• low gluten flour
• pigments
• whole egg liquid
• lemon juice
• powdered sugar
• protein

Ingredients

Steps

1. 1 Cut the butter into cubes and let it soften at room temperature, then add the powdered sugar and beat until completely combined.

   

2. 2 Add the whole egg liquid in two batches, waiting until the egg liquid and butter are completely combined each time before adding the next time.

   

3. 3 Sift in cake flour.

   

4. 4 Knead into a ball until there is no dry powder.

   

5. 5 Put the dough into a plastic bag, roll it into a 5 mm thick sheet, and put it in the refrigerator for 10 minutes to harden.

   

6. 6 Take out the dough that has been frozen until hard, use a round cookie cutter to cut out the cookie dough, and place it on a baking sheet.

   

7. 7 After preheating the oven to 175 degrees, place it in the middle layer and bake for about 20 minutes.

   

8. 8 The biscuits are fragrant and the surface is golden and ready to be taken out.

   

9. 9 Make the frosting. Add 1 gram of fresh lemon juice to 1 egg white and beat until it becomes rough. Then add 150 grams of powdered sugar and continue to beat until the frosting becomes thick and can draw patterns and is not easy to disappear. This is the basic frosting. Set it up and set aside.

   

10. 10 Use a small bowl to put two tablespoons of thick icing sugar, add edible melanin to make black icing, put it into a piping bag, cut a small opening, and outline the edges of the cookies.

    

11. 11 Fill the lower part of the biscuits with slightly thinner white icing sugar (just add fresh lemon juice to the basic icing sugar) and let dry.

    

12. 12 After the white icing is partially dry, fill the remaining empty space with red icing and let dry.

    

13. 13 Once the frosting is dry, outline the pattern with food coloring pens.

    

14. 14 Trace the pattern once with black icing.

    

15. 15 Fill the eyebrows with black icing, the eyes with white icing, and the mouth with yellow icing. Once your eyes are dry, add black icing.

    

16. 16 The frosted biscuits with other patterns are made in the same way. After they are all made, place them on a cooling rack to dry.

    

17. 17 After it is completely dried, put it into a sealed bag and have a shelf life of 1 week.