Colourful cookie plate
easy
90 mins
90 mins
Ingredients
- 300 g Flour
- 200 g Butter
- 100 g Sugar
- 2 packages Vanillin sugar
- 1 egg (size M)
- 10 g Cocoa powder
- 75 g white couverture
- 75 g Dark chocolate coating
- 2-3 TABLESPOONS Raspberry Jelly
- 200 g Icing sugar
- 2 TABLESPOONS Lemon juice
- 20 g crushed pistachio kernels
- 1-2 TABLESPOONS sugar pearls
- 1-2 TABLESPOONS Sugar hearts
- 10 g chocolate stars
- 5 Cherries
- 7-10 Tbsp Flour
- baking paper
Directions
- 1
Knead flour, butter, sugar, vanilla sugar and egg with the dough hooks to a crumbly mass. Divide these and knead one half with the cocoa into a smooth short pastry. Knead the other half into a smooth shortcrust pastry. Chill both doughs for about 1 hour. Roll out on a floured work surface and cut out approx. 60 cookies (stars, hearts, moons, circles, bells, fir trees and rocking horses) as desired. Place on baking trays lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 10 minutes in succession.
- 2
Let them cool down. Melt the white and dark chocolate coating separately on a hot water bath. Warm up the jelly. Mix icing sugar, lemon juice and 1-2 tablespoons of hot water to a smooth glaze. Decorate and fill the biscuits as you like. Sprinkle with chopped pistachios, sugar pearls, sugar hearts, chocolate stars and cherries and decorate. Makes 50-60 cookies
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