INGREDIENTS for 20 units:
- Butter: 125 g
- Flour: 250 g
- Salt
- Sugar: 70 g
- Vanilla sugar: 10 g
- Eggs: 1
- Chocolate filled bonbons: 20
- Sugar eyes: 40
HOW TO DO IT:
- Cut the cold butter into small cubes and place them in the crusher with the flour, salt, vanilla sugar, sugar and egg.
- Crush it until you have a homogeneous consistency.
- We put the mass on the table and with the roller we spread it until it is smooth and not sticky. Then we wrap it in plastic and leave it in the fridge for 30 min.
- Preheat the oven to 180º C and prepare a couple of trays with parchment paper, or grease them.
- Form balls and distribute them on the trays, a little apart.
- Flatten by hand to form thick discs, form small holes in the center.
- Bake for about 10 minutes. It must be adjusted to the diameter of the chocolates
- Put it in the oven for another 10 minutes.
- Put the chocolates when the dough is still hot, so the base will melt a little and they will stick..
- Then put the cookies in the fridge to cool down.
- To finish the decoration, you just need to melt a dark chocolate bar and, with the help of a pastry bag or pastry pencil, glue the eyes and draw the legs, four on each side.
Ingredients:
- 1/2 L of apple juice
- 1/2 L of cranberry juice
- 2 L of ginger ale
How to make it:
- In a deep glass container, add all the ingredients, mix and that’s it.
- Serve in small crystal glasses and add a pair of plastic eyes. You can also add a few blueberries and don’t forget the ice, as the colder it is, the more refreshing it will be.
Tip: You can make the eyes with the help of plastic balls and permanent markers or gelatin (we leave you a video that will help you prepare them).
