Sweet Swans

For the sweet swans first mix the flour with baking soda. Quickly mix the butter cut into small pieces and the remaining ingredients into a dough.

Place in the refrigerator for at least 1 hour. Roll out on a floured work surface and cut out. Bake at 170 °C. Makes 2 trays.

Let cool and brush with melted white chocolate. Either completely (except for beak and eye) or just the top half (see photo).

Sprinkle the top half with coconut flakes. Clean the grooves (from the cookie cutter) with a toothpick. Let dry. Spread the beak with apricot jam – let dry and store the sweet swans in a cookie tin.

Preparation Tip:

Do not roll out the dough for the sweet swans too thinly, otherwise the pattern will not show up well.

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