Fluffy Little Thing

Makes 24 Cookies

Ingredients

  • 30g unsalted butter, softened
  • 57g honey
  • 1 egg
  • the zest of 1 lemon
  • 128g flour
  • pint of salt
  • 1 tsp baking powder
  • 1/2 cup desiccated coconut
  • yellow gel food colouring
  • orange candy melts
  • black icing pen

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Method

  1.  Mix the flour, salt and baking powder in a bowl and set aside. In another bowl, mix together the butter and honey. Add the egg and the lemon zest
  2. Mix in the flour mixture with the wet ingredients until a dough forms. Wrap the dough in cling film and chill it overnight, or at least for a few hours
  3. Add a drop of the flood colouring to a bit of water to dilute it. Mix some of the coloured water into the desiccated coconut, mixing it until all the coconut is yellow and set aside
  4. Melt some orange candy melts. Use a toothpick or piping bag to draw lots of chick feet onto parchment paper. Let them dry to use later
  5. Preheat the oven to 150 degrees C. Divide the dough into 24 pieces. Divide each piece again into one small ball and one big. Place the large ball onto some baking parchment. Use your finger to make a small indentation into the centre of the bigger ball. Place the small ball over the large ball, making sure the head is firmly attached to the body. Repeat with the rest of the dough
  6. Roll each chick in the yellow coconut, making sure each chick is fully covered
  7. Bake the chick for 15 minutes, until the cookies are lightly browned. Let cool on the baking sheets
  8. Once the cookies are cool, with the melted orange candy melts, make the beaks. Place two candy chick feet about 1cm apart on a piece of parchment. Dab each foot with some melted candy, then press a chick on top. Repeat with the other cookies and let them dry

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Love J

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