Chili Cookies
easy
135 mins
135 mins
Ingredients
- 100 g Coconut oil
- 155 g Butter
- 100 g Sugar
- 1 package Vanillin sugar
- 2 Eggs (size M)
- 500 g Flour
- 1 pinch Salt
- 75 g Dark chocolate coating
- 40 g Whipped cream
- 1 TEASPOON dried, ground chili
- 100 g Icing sugar
- 2-3 TABLESPOONS Milk
- 7-10 Tbsp red and green food colouring
- 7-10 Tbsp Cling film
- baking paper
Directions
- 1
Preparation: For the dough, mix coconut oil, 140 g soft butter, sugar and vanilla sugar with the whisk of the hand mixer until creamy. Stir in eggs evenly. Add flour and salt and knead to a smooth dough. Form dough into a ball, wrap in foil and chill for about 1 hour. Halve the dough and roll out between two layers of baking paper about 3 mm thick.
- 2
Cut out chillies with a cookie cutter. Place the cookies on 3 baking trays lined with baking paper. Bake the trays one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 12-15 minutes. Let them cool down on cake racks. Chop the couverture for the filling. Bring the cream and chillies to the boil, remove the pan from the heat and melt the chocolate coating in it. Stir in 15 g butter to finish. Let the mixture cool down while stirring occasionally. Mix icing sugar and milk. Take off 1 tablespoon of the icing and colour it green with food colouring, colour the rest of the icing red.
- 3
Bring the cream and chillies to the boil, remove the pan from the heat and melt the chocolate coating in it. Stir in 15 g butter to finish. Let the mixture cool down while stirring occasionally. Mix icing sugar and milk. Take off 1 tablespoon of the icing and colour it green with food colouring, colour the rest of the icing red. Decorate one half of the cookies with the icing sugar icing, allow the icing to set. Spread the other half of the cookies with the chocolate cream, place decorated cookies on top
- 4
waiting time approx. 1 1/2 hours
Nutrition Facts
150 kcal
17 g
8 g
2 g
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