Little Sugar Hats

Little Sugar Hats


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About this recipe: These German biscuits are so cute! Any child (and adult) would absolutely adore them. The shape of hats are made by topping a round buttery biscuit with a dollop of meringue. They are then baked and decorated with red icing.

Robin J.

Makes: 30 biscuits

  • 75g unsalted butter
  • 100g caster sugar
  • 1 egg yolk
  • 2 tablespoons milk
  • 175g plain flour, sifted
  • 1/2 teaspoon baking powder
  • 4 tablespoons cut mixed peel
  • 1 egg white
  • 190g sifted icing sugar
  • 70g ground almonds
  • 250g sifted icing sugar
  • 1 tablespoon water
  • 2 teaspoons red food colouring

Prep:20min  ›  Cook:10min  ›  Extra time:1hr chilling  ›  Ready in:1hr30min 

  1. Cream butter and caster sugar until fluffy. Stir in egg yolk and milk. Stir in mixed peel. Add flour and baking powder; blend well. Chill until firm, about 1 hour.
  2. Preheat oven to 180 C / Gas 4.
  3. Make the almond meringue: In a clean, dry, glass or metal bowl, beat egg white until frothy. Gradually incorporate 190g icing sugar; beat until meringue holds its shape. Fold in almonds.
  4. Roll dough 3mm thick on lightly floured board; cut out circles with 5cm cutter. Place 2.5cm apart on a greased baking tray. Put 1 teaspoon almond meringue in centre of each circle to make it look like the crown of a hat.
  5. Bake 10 to 12 minutes in the preheated oven or until golden.
  6. Make the icing: Gradually add water to 250g icing sugar, mixing until icing is stiff. Add 1 to 2 drops of food colouring. When biscuits are cool, pipe around crown of hat with icing to look like a ribbon around the hat.

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