John Myers
Contents
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Ingredients
Cookies:
- 250 g Flour
- 1 Pck. Vanilla sugar
- 1 tsp Baking powder
- 125 g Butter in small flakes at room temperature
- 60 g Sugar
- 3 Egg yolk
Eggnog Ganache:
- 50 ml Advocaat
- 20 ml Cream
- 100 g White chocolate
- 100 g White chocolate for the garnish
Instructions
Eggnog Ganache:
- Put the egg liqueur and cream in a saucepan and heat briefly. Then immediately remove from the heat, crumble the chocolate in and dissolve while stirring.
- Pour the mixture into a bowl, place in the refrigerator and leave it in until it has set and the cookies are ready to be filled.
Cookie Dough:
- Put all ingredients in a bowl and whisk with the paddle of the hand mixer to a crumbly mass. Then continue working with your hands and knead an elastic dough out of it.
- Roll out the dough in 2 portions between 2 layers of parchment paper to a thickness of about 4 - 5 mm, place including the paper on a correspondingly large surface and leave it in the refrigerator for at least 1 hour.
Completion:
- Preheat the oven to 180 °. Line the tray with baking paper. Take one of the hardened dough sheets out of the refrigerator, cut out the rabbits and carefully place them on the baking sheet with a gap. Put in the middle of the oven and bake for 10 minutes until golden. Take out and slide along with the parchment paper onto a grid to cool down. (Caution, hot still very fragile). Do the same with the 2nd sheet of dough.
- When all the cookies have cooled down, take the hardened ganache out of the refrigerator and whip creamy with the paddle of the hand mixer. Then always coat one rabbit well with it, put another one on top and gently press it down a little.
- For the garnish, melt some white chocolate over the water bath, pour into a small piping bag, cut off the tip minimally. Then use it to trace the contour of the rabbits and dab one eye on them.
- Dough made 24 individual and thus 12 sandwich biscuits. The filling was left over, but you can eat it that way ..........
