Cacti nibbles? Yes, really! You don't need green fingers to make our sweet, crunchy cookies – just some baking skills. As devout succulent fans, we just couldn't resist the cactus cutter and, without further ado, we started up the oven to make the little green treats.
For the dough
For the decoration
Mix all the ingredients and knead well together until you have a smooth dough. If the dough is too sticky, simply add a little more flour. Leave the dough in the fridge for one hour and then roll it out evenly onto a floured surface. Cut out the cookies, place them on a baking sheet and bake them for 8-10 minutes on the middle shelf of the oven at 200°C (top/bottom heat). Then leave them to cool.
For the decoration, use the ready-made fondant in the colour of your choice or colour it yourself using food colouring. If the fondant is too sticky (e.g. due to liquid colouring), simply mix in a little icing sugar. Roll out carefully and cut out the cacti again. Moisten the cookies with a little water and cover with the fondant, pressing down gently. Leave them to dry.
The spines are painted on with black or brown food colouring and a thin brush (or you can use a toothpick). This requires a little patience and a steady hand. Our tip: You can also paint on patterns or simply use a suitable object (e.g. Allen key) to carefully press into the cookie.
Another option is coating the cookies with icing or royal icing (a solid icing containing egg white) dyed green with food colouring. Then paint on a dark colour or simply add colourful sprinkles, chopped pistachios or other decorative ingredients, depending on your taste.
Aside from being a hit with plant lovers the cookies also make great gifts. Suitable cactus-shaped cutters are available in various retail outlets.