Heart biscuits on a stick
easy
120 mins
120 mins
Ingredients
- 1 fresh egg (Gr. M)
- 200 g + some flour
- 100 g + 250 g icing sugar
- 7-10 Tbsp Salt
- 7-10 Tbsp grated peel from 1⁄2 organic orange
- 100 g cold butter
- 150 g Dark chocolate
- 75 g Whipped cream
- 75 g room-warm nut nougat cream (glass)
- 7-10 Tbsp red food colouring
- baking paper
- 17 Lolly Sticks
- 3 Freezer bag
Directions
- 1
For the dough, separate the eggs and set aside the egg whites. Knead 200 g flour, 100 g icing sugar, 1 pinch of salt, egg yolk, orange peel and butter in pieces first with the dough hooks of the mixer, then with your hands to a smooth dough.
- 2
Cover and chill for about 45 minutes.
- 3
Line two baking trays with baking paper. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Roll out the dough to a thin layer of flour about 3 mm thick. Cut out a total of approx. 34 hearts (each approx. 5 x 6.5 cm), kneading the dough again and again and rolling it out again.
- 4
Put hearts on the baking trays. Bake in the hot oven for about 8 minutes. Take out the cookies, pull them together with paper onto a cake rack and let them cool down.
- 5
Chop the chocolate for the filling. Bring the cream to the boil and remove from the stove. Add chocolate and nougat cream. Melt it while stirring. Let it cool down. Spread the chocolate cream over 17 hearts. Press 1 lollipop stick into each heart.
- 6
Place the remaining hearts on top, press lightly.
- 7
For the icing, sieve 250 g icing sugar into a bowl. Mix with egg white set aside to make the icing. Divide the icing in thirds. 1⁄3 pink and 1⁄3 red. Fill approx. 1 tbsp. of each glaze into small freezer bags.
- 8
Spread the biscuits on one side with the rest of the icing in white, pink or red. Allow to dry. Cut off a small corner of each freezer bag. Label the biscuits with it. Let them dry.
Nutrition Facts
260 kcal
35 g
11 g
3 g
More Delicious Recipes
