Chocolate pretzels

Name: Chocolate pretzels
Cook time: 45 min
Total time: 45 min
Yield: 45
Ingredients: 125 g Butter; 75 g Sugar; 225 g Flour; 1/2 TEASPOON Gingerbread spice; 2-3 TABLESPOONS Cocoa powder; 1 egg (size M); 75 g white chocolate; 10 g Coconut oil; 1-2 TABLESPOONS crushed pistachio kernels; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; baking paper

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 45

125 g Butter
75 g Sugar
225 g Flour
1/2 TEASPOON Gingerbread spice
2-3 TABLESPOONS Cocoa powder
1 egg (size M)
75 g white chocolate
10 g Coconut oil
1-2 TABLESPOONS crushed pistachio kernels
7-10 Tbsp Flour
7-10 Tbsp Cling film
baking paper

Directions

1
Cut the butter into pieces. Knead the sugar, butter, flour, gingerbread spice, cocoa and egg first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap the dough in foil and chill for about 30 minutes
2
Roll out the dough thinly on a work surface dusted with flour and cut out pretzels (approx. 6 x 4 cm). Place the pretzels on 2 baking trays lined with baking paper. Knead the dough again and cut out as well
3
Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 8 minutes. Let the biscuits cool down on a cake rack
4
Roughly chop the chocolate. Melt the chocolate and coconut oil slowly in a bowl over a warm water bath. Chop the pistachios a little smaller. Dip the pretzel with the surface into the chocolate, drain well and place on a cake rack. Sprinkle with pistachios and chill until dry
5
Waiting time approx. 1 hour