- 150 g butter
- 100 g sugar
- 1 egg yolk
- 225 g Küchenmeister Wheat Flour T405
- 75 g Küchenmeister Corn Flour
- 25 g icing sugar
- 150 ml whipping cream
- 250 g fresh strawberries
- 80 g strawberry jam
- Chocolate chips/drops
- Strawberry stems
Preheat the oven (electric 200°C / convection 180°C). Line a baking sheet with parchment paper.
Pour the flour into a bowl and create a well in the middle. Place the butter (cut into pieces), sugar, and the egg yolk into the well, and mix until a smooth dough forms.
On a lightly floured work surface roll out the dough to 5mm thickness and using a template cut out 8 snakes (create smaller snakes by drawing and using a smaller template). Place the snakes on the prepared baking sheets and bake until golden brown for ca. 15 minutes. Remove the snakes from the oven; allow to cool briefly on the baking sheets, before placing them on a wire rack to cool completely.
Whip the whipping cream with the powdered sugar until stiff. Fill a piping bag, which is equipped with a large star nozzle, with the whipping cream. Wash and de-stem the strawberries, however leave 2-4 large strawberries with the stems attached for the heads. Slice the rest of the strawberries.
Spread 4 of the snakes with the strawberry jam and place some strawberry slices on top. Now place the remaining snake cookies on top, pipe the whipped cream onto the snakes and cover with the remaining strawberry slices. Make sure to leave enough space at one end of the snakes for the head.
To make the heads, remove the stems from the strawberries before cutting the strawberries in half. Now place two chocolate chips on each of the strawberries to create the eyes and stick a stem into the end of the strawberry to make a tongue. Place the strawberry heads onto the strawberry snakes and enjoy!