Chocolate quince eyes

Name: Chocolate quince eyes
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 45
Ingredients: 250 g Flour; 60 g Icing sugar; 2 TABLESPOONS Cocoa powder; 1 egg (size M); 1 Egg yolk (size M); 150 g Butter; 125 g Quince jelly; 1 TABLESPOON Icing sugar; 7-10 Tbsp Gold leaf; 7-10 Tbsp Cling film; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 45

250 g Flour
60 g Icing sugar
2 TABLESPOONS Cocoa powder
1 egg (size M)
1 Egg yolk (size M)
150 g Butter
125 g Quince jelly
1 TABLESPOON Icing sugar
7-10 Tbsp Gold leaf
7-10 Tbsp Cling film
baking paper

Directions

1
Mix flour, icing sugar and cocoa in a bowl. Add the egg, egg yolk and butter in pieces. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap in foil and chill for about 30 minutes
2
Line two baking trays with baking paper. Form the dough into approx. 45 walnut-sized balls and place them on the trays. Use a wooden spoon handle to press hollows in the middle of the balls. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 12-15 minutes. Take out and let cool down
3
Warm the jelly slightly and stir until smooth. Pour into the depressions in the biscuits. Dust with icing sugar, let jelly dry and decorate with gold leaf
4
waiting time approx. 2 hours