Advent Calendar

Name: Advent Calendar
Cook time: 2 h
Total time: 2 h
Yield: 1
Ingredients: 1 Baking mix (500 g) Butter shortbread; 150 g soft butter; 2 Eggs (size M); 200 g Milk or dark chocolate coating; 150 g Icing sugar; 1 Protein (size M); 7-10 Tbsp at least 2 packs of chocolate decor alphabet & numbers; 7-10 Tbsp Pearl spell, sugar sprinkles; 7-10 Tbsp Love Beads; 7-10 Tbsp Licorice confectionery; 7-10 Tbsp Coconut flake; 7-10 Tbsp Flour; 24 Wooden shashlik skewers; 7-10 Tbsp Volume; baking paper; 7-10 Tbsp Disposable piping bag

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 1

1 Baking mix (500 g) Butter shortbread
150 g soft butter
2 Eggs (size M)
200 g Milk or dark chocolate coating
150 g Icing sugar
1 Protein (size M)
7-10 Tbsp at least 2 packs of chocolate decor alphabet & numbers
7-10 Tbsp Pearl spell, sugar sprinkles
7-10 Tbsp Love Beads
7-10 Tbsp Licorice confectionery
7-10 Tbsp Coconut flake
7-10 Tbsp Flour
24 Wooden shashlik skewers
7-10 Tbsp Volume
baking paper
7-10 Tbsp Disposable piping bag

Directions

1
Put the baking mix into a bowl, add softened butter and eggs and knead everything with the dough hooks of the hand mixer to a smooth dough. (I had put the dough in a cool place for about 30 minutes). Roll out the dough thickly (approx. 05 cm) on a floured work surface. Use various Christmas cookie cutters (e.g. stars, boots, angels, reindeer, etc.) to cut 24 small and large cookies and stick a shish kebab in each one. Spread them on 2 baking trays lined with baking paper.
2
Bake one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 18-20 minutes. Let them cool down. For decorating, chop the chocolate coating coarsely and melt on a hot water bath. Mix icing sugar and egg white to a smooth glaze. Pour approx. 1/3 of the icing into a disposable piping bag and cut off a small tip. Spread the biscuit lollies with chocolate coating or the rest of the icing. Stick a number (from 1-24) on each one or spray a number with the white icing. Decorate with candy and coconut flakes. Leave to dry on a grid.
3
Pour approx. 1/3 of the icing into a disposable piping bag and cut off a small tip. Spread the biscuit lollies with chocolate coating or the rest of the icing. Stick a number (from 1-24) on each one or spray a number with the white icing. Decorate with candy and coconut flakes. Leave to dry on a grid. Then tie a bow around the stem and put the lollies in a container with foam, for example