Tangled-Inspired laranja bolacha, biscoito Braids 

After striking a deal with Flynn, Rapunzel finally makes a break from the tower and lets her hair down — literally

and figuratively. Inspired by the adventurous teen’s 70-foot-long tresses, these tasty biscuit braids are a tad shorter. Still, baked to a golden brown and adorned with edible flowers, they’re bound to be a big hit with Tangled fans.

1 cup milk, plus a little extra for brushing on the braids before baking

Dried fruits and slivered almonds (for garnish)

Meanwhile, measure the flour, sugar, baking powder, and salt into a mixing bowl, and whisk to combine the ingredients.

In another mixing bowl, whisk together the egg, milk, oil, and orange zest.

Make a well in the dry ingredients and pour the liquid mixture into it. Stir well.

Divide the dough into 10 equal pieces. Using floured hands, roll each piece into a 10-inch rope, fold it in half, and twist the dough a couple of times. For the best result, handle the dough only as much as necessary. Overworking it can make the biscuits less tender.

Arrange the biscuit braids on an ungreased cookie sheet and brush the tops with a little milk. Bake the braids for 10 to 12 minutes.

Garnish the cooled braids with edible flowers made with slivered almond petals and dried fruit centers.

Tagged as: Desserts, Rapunzel (Tangled), Tangled Party, Tangled

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