You can have a great time with the kids by organizing them a fun master class on decorating cookies in the form of small bonfires. Bake shortbread cookies in advance and prepare the icing. Hand out all materials for decor and together build cookies on each bonfire made of nuts, toffee, chewing marmalade, straws and marshmallow. Then fry the marshmallows and enjoy them. amazing taste. Just stock up on sweets in more quantity, otherwise in such a company you will not notice how half can be eaten at the cooking stage. in the evenings this charming cookie will remind you of summer adventures. And in the summer they can be used as part of a camping trip. десерта смор. 
Time: 1hour. 10 min. Difficulty: easy Quantity: 15 figures from cookies B recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Biscuit
- 2.5 tbsp. premium flour and additionally for work
- 1/4 tsp baking powder
- 1/4 tsp fine salt
- 3/4 Art. ultrafine sugar
- 220 gr butter, cut into small pieces, room temperature
- 1 large egg, slightly beaten
- 1 tsp vanilla extract
Royal icing
- 450 gr powdered sugar
- 2 tbsp. l dry egg white
- Green gel food coloring
Decor
- Coarsely chopped almonds or chocolate coated peanuts, or cereal balls such as Maltesers (to represent the earth)
- 54 chocolate toffees, e.g. Tootsie Rolls
- 10 red marmalade bears, cut into small pieces
- 10 yellow marmalade bears, cut into small pieces
- 10 orange marmalade bears, cut into small pieces
- 10 pink marmalade bears, cut into small pieces
- 54 pcs. mini marshmallow
- 54 sticks of straw straw
Recipes with similar ingredients: premium flour, eggs, icing sugar, chocolate iris, marmalade, marshmallows
Recipe preparation:
- Cookies: in a small bowl, whisk the flour, baking powder and salt. In a large bowl with a mixer at medium speed beat sugar with butter until light and lush, about 5 minutes. Add the egg, then vanilla. Add the flour mixture. and mix at a moderate to low speed. Divide the dough in half, form 2 discs with a thickness of approximately 0.5 and wrap in food film. Put in the refrigerator to make the dough harden, about 1 hour.
- Place the oven racks on the lower and upper levels and preheat the oven to 175 ° C. Cover 2 parchment baking sheets paper. Let the dough lie down at room temperature for a few minutes to make it easier to roll.
- Roll 1 dough disc at a time on a flour-sprinkled working surface to a thickness of approximately 0.5 cm. Cut circles from the dough 9 cm in diameter and place them on prepared baking sheets on a distance of about 2.5 cm.
- Bake cookies by swapping pans in the middle baking until cookies turn golden brown below, 10 – 12 minutes Cool cookies on baking sheets so that it is slightly hardened, then transfer to a wire rack and cool completely.
- Royal icing: mix sugar in a large bowl powder and dry protein. Add 5 tbsp. l water and whisk with a mixer on moderately high speed to form soft glossy peaks, if necessary, adding 1-2 tbsp. l water so that the icing is thick but smeared. Add food coloring, one at a time drops at a time to get a saturated green color (for herbs).
- Dressing: apply icing on cookies, almost until edges. Sprinkle with chopped nuts in chocolate almost to the brim grass to make it look like dirt. Lay out in a triangle 3 chocolate toffee to make it look like logs in a fire. In the middle lay out pieces of marmalade bears, imitating a fire with smoldering coals. Put on each straw from one end a mini marshmallow and stick it in the icing to form a tripod, connecting upstairs in the center. Leave for 1 hour to frosting froze.
- Just before serving, set fire to a marshmallow over a bonfire and blow it when it is roasted to your taste. Note when we measure flour, then pour it with a spoon into a measuring cup, and pour the excess (if you collect flour with a glass directly from the bag, then it will be compacted and the baking will turn out dry.) The remaining royal frosting can be Keep tightly closed in the refrigerator for 2 weeks. Before mix thoroughly using.
