What you need to make your chicken cookies:
- 500 g FunCakes Mix for Cookies
- 450 g FunCakes Mix for Royal Icing
- FunColours Gel - Pink
- FunColours Gel - Yellow
- FunColours Gel - Brown
- FunColours Gel - Leaf Green
- FunColours Gel - Red
- FunColours Brush Food Pen - Black
- FunCakes Magic Roll-Out Powder
- 150 g unsalted butter
- 55 ml water
- 1 egg (approx. 50g)
- FunCakes decorating bags
- Wilton Comfort Grip Cutter Round
- Wilton -Wide Glide- rolling pin
- Wilton tip #233
- Wilton tip #2 (3x)
- Wilton palette knife
- Wilton parchment paper
- PME needle tool
- Oval cutter Ø 2 cm
- Cookie cutter chicken
- Plastic foil
Prepare 500 g FunCakes Mix for Cookies according to the instructions on the package. Wrap the dough in plastic wrap and refrigerate for an hour.
Preheat the oven to 180°C (convection oven 160°C).
Remove the dough from the refrigerator, knead it smoothly again by hand and roll it out on a work surface covered with magic roll-out powder to a thickness of about 3 mm. Cut chickens, rounds and eggs. Use the small oval cutters for the eggs and cut off any legs from the chicken so that it gets a straight bottom. Place them on a baking tray covered with parchment paper with some distance from each other and bake the cookies for 10-12 minutes until tender and brown.
Prepare 450 g FunCakes Mix for Royal Icing according to the instructions on the package. Divide the icing over 6 dishes and dilute 4 of them with some water until it reaches a yoghurt thickness. Color these pink, yellow, red and leave one bowl white. Color the other two bowls with stiff icing brown and green.
Fold the green icing onto the round cookies and spread it out. Put the brown icing in a decorating bag with tip #233. Pipe a nest on the cookies with the brown icing.
Put the pink icing in a decorating bag with tip #2 and fill the chicken according to the lines in the example, skip the yellow beak, the red comb and wattle. With the help of the needle tool, you push the icing into all corners. With the yellow icing you can drop small dots in the pink icing. For this you also use tip # 2. The yellow dots merge with the pink glaze. Let this layer air dry for an hour.
With the white icing you spray a few eggs completely white and some for half. Again, use the needle tool to distribute it nicely. You now use the yellow icing to make the chicks and the beak of the chicken. Now put the red icing in a decorating bag with # 2 and make the combs and the wattle. With the needle tool you take a very small drop of red icing and place it on the chicks. This is the beak.
Take the pink icing and pipe small dots and wings on the chicken. With the white icing you then make eyes on the chicken and the chicks. Now let the cookies dry for a few hours. Finally, create pupils and eyelashes with the black edible marker. When the cookies are completely dry, stick the chicken with the chicks and eggs with a little stiff icing in the nest.