Chick biscuits

Instructions

1. For the dough: Combine all the ingredients to form a smooth dough, wrap in cling film and leave in the fridge for 30 minutes.
2. Preheat the oven to 195 °C/175 °C fan.
3. Roll out the dough to ½ cm thick, cut out circles and place them on a baking tray lined with baking paper.
4. Bake for 9 – 12 minutes.
5. Leave the biscuits to cool completely on a cooling rack.
6. Meanwhile, knead the marzipan with the yellow food colouring (3 – 6 drops) and roll out thinly between two layers of baking paper. Cut out circles using the same cookie cutter.
7. Beat the egg whites until stiff, then add the sugar.
8. Brush a thin layer of the mixture onto a marzipan circle and stick it onto the biscuit circle. Repeat for the rest of the biscuits.
9. Divide the remaining mixture in two, adding yellow food colouring to one half and orange food colouring to the other. Put each colour in a piping bag with a very fine nozzle. Pipe the beak, hair and feet onto the biscuits.
10. Use the honey as a “glue” to first stick on the white sugar pearls as eyes and then the smaller black ones on top.
11. Leave to dry on a cake rack.

Recipe: Heike Meyers