Curly biscuits

• Soften the margarine. It should be very soft.
• Add the previously sieved icing sugar.
• Emulsify with a beater. The mixture should have a light texture.
• Cool the previously sieved flour and then add it to the mixture.
• Add the flavour.
• Mix gently so it does not thicken.
• Use a nozzle to pour the mixture on to non-stick paper.
• Bake at 180 ºC for about 20-30 minutes (until they start to brown).

SHAPE TYPES

Use an open star nozzle to pour the mixture in different shapes:

• 5 cm long S shapes from left to right (in order to join them together in pairs, pour half of the mixture from right to left).
• 5 cm long and 4 cm wide horseshoe shapes.
• Round shapes with a red or green cherry, minced fruit or plain.
• 5 cm long stick shapes.
• All these pieces can be optionally glued together (with buttercream, jams, ganache or similar).
• Before baking, you can add some nuts to the biscuits.
• Once baked, decorate with tempered coatings and icing sugar.

Notes:

• In a modular oven, program 1 (ceiling)- 2 (mouth)- 1 (floor), air intake open at 180 ºC.
• The approximate weight of a raw piece is 10 g.
• To prepare the chocolate, replace a maximum of 10% of the flour with cocoa powder.