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Cookies: Witch Eyes

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Cookies: Witch Eyes

The perfect cookies: witch eyes recipe with a picture and simple step-by-step instructions.

  • 100 g Block chocolate
  • 125 g Butter
  • 125 g Ground almonds
  • 250 g Flour
  • 100 g Powdered sugar
  • 2 piece Free range eggs
  • 1 pinch Salt
  • 1 teaspoon Ground cinnamon
  • 1 teaspoon Ginger seasoning
  • 1 teaspoon Nutmeg
  • Mulled wine jelly*
  1. Melt the butter and crushed chocolate in the water bath. Add the remaining ingredients and make a smooth dough. Wrap it in cling film and let it rest for three hours in the refrigerator.
  2. Line a baking sheet with foil or paper.
  3. Shape the dough into small balls and place them on the baking sheet. Use a wooden spoon handle to make indentations in the balls.
  4. Bake in a preheated oven at 190 degrees for about 15-20 minutes.
  5. Take out and let cool down.
  6. Liquefy the mulled wine jelly in a saucepan and fill the indentations in the balls with it. Let dry and store in a metal tin.
  7. *
Dinner
European
cookies: witch eyes

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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