John Myers
Ingredients for 1 servings:
- 125 g whipped cream
- 200 g chocolate, white
- 250 g flour
- 3 tbsp cocoa powder
- 50 g cornstarch
- 1 tsp baking powder
- 150 g butter
- 75 g sugar
- 1 packet of vanilla sugar
- 1 egg(s) (size M)
- 1 pinch of salt
- 3 rose petals, crumbled candied, for decoration
- Flour, for rolling out
Instructions
Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours
Christmas cookies, makes about 20 pieces
Heat the cream. Chop 150g of chocolate and melt it in the chocolate. Chill for about 2 hours. Knead together the flour, cocoa, cornstarch, baking powder, butter, sugar, vanilla sugar, egg, and salt. Wrap in foil and let rest for about 30 minutes. Roll out the dough on a floured surface and cut out 40 circles. Place on baking sheets lined with baking paper. Bake in the oven (electric oven: 200°C/fan: 175°C/gas mark 3) for 6-8 minutes. Whip the chocolate cream. Fill a piping bag with a star nozzle. Pipe it onto the bottom of half of the cookies. Place the remaining cookies on top. Melt 50g of chocolate, fill a disposable piping bag, snip off a corner, and pipe it onto the cookies in spirals. Decorate with rose petals.
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