Chili cookies

Ingredients for 1 servings:

• 100 g coconut oil
• 155 g butter
• 100 g sugar
• 1 packet of vanilla sugar
• 2 eggs
• 500 g flour
• 1 pinch of salt
• 75 g dark chocolate coating
• 40 g whipped cream
• 1 tsp chili, dried, crushed, possibly more
• 100 g powdered sugar
• 2 tbsp milk
• n. B. Food coloring, red and green

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 2 hours; Total time approx. 3 hours 15 minutes

makes about 35 cookies

Cream together the coconut oil, 140g butter, sugar, and vanilla sugar. Stir in the eggs. Add the flour and salt and knead until smooth. Form the dough into a ball, wrap in foil, and refrigerate for about 1 hour. Roll out the dough and cut out chili peppers (approx. 9cm long) using a cookie cutter. Bake on a baking sheet lined with baking paper at 175°C (fan oven: 150°C, gas mark 3) for 12-15 minutes, then let cool. Chop the chocolate coating. Bring the cream and chili to a boil, remove the pan from the heat, and melt the chocolate coating. Finally, stir in 15g butter. Let the mixture cool, stirring occasionally. Mix the powdered sugar with the milk. Take 1 tablespoon of the glaze and color it green, then color the remaining glaze red. Spread half of the cookies with the chocolate cream, place a cookie on top and decorate with the green and red icing.