Chicken Cookies

Prepare 500 g of FunCakes cookie mix as directed on the package. Wrap the dough in plastic wrap and refrigerate for one hour.

Preheat the oven to 180°C (convection oven 160°C) and line a baking sheet with parchment paper.

Knead the chilled dough until smooth, then roll it out on a floured surface to a thickness of 2-3 mm. Cut out large circles, chickens (remove the legs), and small eggs by reshaping a round cookie cutter into an egg shape. Place the cookies on the baking sheet and bake for 9 to 12 minutes until lightly golden. Let them cool completely.

Prepare 450 g of FunCakes royal icing mix as directed on the package. Thin 2/3 of the icing to a yogurt consistency by adding water drop by drop. Color the remaining 1/3 (firm consistency) brown using gel coloring.

Color a portion of the fluid icing green and fill a piping bag fitted with a coupler and no. 002 tip. Use it to fill the round cookies and allow them to dry. Fill another piping bag with white fluid icing and the no. 002 tip to fill the chicken cookies. Let them dry as well.

Color a small amount of fluid icing yellow and fill half of the small eggs with this yellow icing. Then fill the other half with white icing and let dry. Once the chickens are dry, add wings and eyes with icing. Color a small amount of icing red and use it to create the comb, wattles, and beak. Use an engraving needle to place details accurately.

When the cookies are completely dry, finish the eyes with a black edible pen. Pipe a nest on the green cookies using the brown icing and decorating tip no. 233. Stand the chickens in the nest and fix the chicks next to them.