This is how you make the Calla Lily cookies
Before you start take a look at the photos of the original recipe on the website of the Courier-Tribune.com, as this will make the baking even easier.
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Preheat the oven to 200 degrees Celsius. Place baking paper on two baking trays. Beat the eggs in a bowl with the hot water and mix in the sugar and vanilla extract. Stir well and add the flour, baking powder and salt. Beat the mixture for another 2 minutes until it becomes a thin batter like pancake batter.
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Use a dessert spoon of batter per cookie and drip the batter in small circles on one of the baking trays. Bake for 8 to 10 minutes until the batter has turned light brown. Take the baking tray out of the oven and make the Calla Lily shape with your fingers- careful, it’s hot! Let them cool and mould again if needed, before the cookies get too cold to shape them. Repeat these steps for the second baking tray.
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For the filling, mix the sugar with the crème fraiche or whipped cream. Just before you serve them, fill the cookies with the filling (otherwise they may become soggy). Lay a mandarin segment in the middle of the filling to resemble stamen.
Lovely and yummy, enjoy!
To enjoy the Calla cookies even more, you can decorate the table beautifully with a few colourful Calla Lilies. And, are you happy with the result?
