PureSpelt May bugs
for approx. 25 may bugs
Baking paper for the baking tray
1 piping bag formed from baking paper
100 g of soft butter
50 g of sugar
1 teaspoon of vanilla sugar
1 pinch of salt
A few drops of lemon juice
1 egg yoke
150 g of PureSpelt white or half-white flour
50 g of blanched, finely ground almonds
2 packets (each approx. 125 g) of light or dark chocolate glaze
Approx. 50 sugared almonds
A little white chocolate glaze
A few sugar pearls or linseeds for the pupils
To prepare the dough, whip the butter until peaks are formed. Add the sugar, vanilla sugar, salt, lemon juice and egg yolk and continue to stir until the mixture turns light in colour. Add the flour and fold in to form a dough; do not knead. Wrap the dough in cling film and place in the refrigerator for at least 2 hours.
Divide the dough into 25 portions and form each portion into an oval body for a May bug; lay the oval bodies on the baking tray lined with baking paper. Place in the refrigerator for 30 minutes.
Place the tray in the middle of an oven pre-heated to 200°C and bake for 12-15 minutes. Remove from the oven and place the cookies on a wire grid to cool.
Melt the light or dark chocolate glaze in accordance with the instructions on the packet. With the aid of a suitable fork, dip the May bug bodies into the melted light or dark chocolate glaze, allowing each one to drip off well before placing it on baking paper. Immediately decorate with two sugared almonds as wings. For the eyes, melt the white chocolate glaze in accordance with the instructions on the packet, pour it into the baking paper piping bag and cut off a small corner of the bag. Carefully squeeze two drops on each May bug as eyes and stick on two sugar pearls as pupils. Allow them to set.
If kept in a cool dry place, the May bugs can be stored for 2 to 3 weeks.
IG Dinkel, Judith Gmür-Stalder