Masks off! And yes, put them in your belly! With their tasty short pastry base and bright coloured glaze, these scrumptious masks are sure to make your Carnival even more joyful.
- 500 g four type 00
- 150 g sugar
- 150 g butter
- 1 egg
- 50 ml skim milk
- vanillin powder
- 1 egg white
- 100 gr confectioners’ sugar
- 2 tablespoons LIMMI lemon juice
- Coloured sanding sugar
Mix the flour with the melted butter, then add the sugar, egg, milk, a little bit of vanillin powder and knead them to obtain a soft, elastic dough. Shape the dough into a ball and let it rest in the refrigerator for 30 minutes.
After half an hour, roll out the short pastry with a rolling pin, then use the sharp tip of a knife to cut out the masks (in the shape of an infinity sign ∞). To ensure precision, you can draw the shape on cardboard, cut it out, and use that as a guide.
Bake the masks at 180°C for 15/20 minutes, until golden. In the meantime, make the glaze by whipping together the egg white, confectioners’ sugar and Limmi lemon juice.
Once the cookie masks are cool, apply the sugar or lemon glaze, and decorate them with coloured sanding sugar.