Ghostly "Black and White Cookie"
Superschnelle & leckere Gespenster-Amerikaner für Halloween
Equipment
- 1 Küchenwaage
- 1 Handrührgerät
- 1 Messbecher
- 1 Rührschüssel
- 1 Schüsselchen
- 1 Spritzbeutel
- 1 Teigschaber
- 1 Verschlussklammer
- 1 Zitronenpresse
- 1 Backblech & Backpapier
- 1 schwarzer, dicker Filzstift
- 1 Abkühlgitter
- 1 Backpinsel
- 1 Schüssel + Kochtopf für Wasserbad
Ingredients
Dough
- 100 g Dough100 g Margarine70 g Zucker1 Päckchen Vanillezucker2 Eier250 g Dinkelmehl1 EL Speisestärke1 Päckchen Backpulver80 ml MilchDecoration100 g PuderzuckerSaft einer halben Zitrone50 g Zartbitterschokolade (Alternative: Schwarze Zuckerschrif00er
- 70 g Zucker
- 1 Päckchen Vanillezucker
- 2 Stk. Eier
- 250 g Dinkelmehl
- 1 EL Speisestärke
- 1 Päckchen Backpulver
- 80 ml Milch
Decoration
- 100 g powdered sugar
- juice of half a lemon
- 50 g Dark chocolate (Alternativ: schwarze Zuckerschrift)
Instructions
- Beat the softened butter with a hand mixer until creamy. Add the sugar and beat until the mixture is pale and fluffy.
- Add the eggs one at a time, mixing after each addition.
- Combine flour, baking powder, and salt. Add the flour mixture and milk to the batter and mix until smooth.
- On baking paper, draw about 8 ghosts with a thick felt-tip pen (see step-by-step photos) and place the paper ink-side down on the baking sheet.
- Fill the batter into a piping bag (use either a round tip about 1 cm in diameter or a disposable piping bag).
- Preheat the oven to 180°C (top and bottom heat).
- Hold the piping bag about 2 cm above the baking sheet and pipe the ghost shapes with even pressure.Note: Lass’ ausreichenden Abstand zwischen den Amerikanern, da der Teig beim Backen noch aufgeht).
- Zum Schluss die Finger leicht mit Wasser befeuchten und die “Rillen” im Teig flach streichen.
- Bake the spooky Amerikaner at 180°C (top and bottom heat) for about 10–12 minutes. They should be only very lightly browned and should not spring back too much when pressed lightly with a finger. Remove them from the baking paper immediately after baking and let them cool completely on a wire rack.
- For the glaze mix powdered sugar and a little lemon juice into a thick icing. Add the lemon juice drop by drop so it doesn’t become too thin.
- Brush the ghost Amerikaner with the icing, then draw ghost faces with melted dark chocolate or black icing.
Notes
Viele bunte Kuchenideen für das Backen mit Kindern findest du auf www.backenmitminis.de
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