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Pretzel breadsticks recipe
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Temper couverture and chocolate correctly
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Posted in: Things to know, Chocolate, Sweet recipes, Chocolate and pralines, Pralines, Chocolate specialities
2018-10-28
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How to temper couverture and chocolate correctly so that it can be used for further processing. Here you will learn...
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The most common mistakes when working with chocolate or couverture
The most common mistakes when working with chocolate or couverture
Posted in: Things to know, Chocolate
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6 Liked
The chocolate does not set, gets grey dots or a haze and so on and so forth. Many mistakes can occur when working...
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Mould your own chocolate Easter bunnies
Mould your own chocolate Easter bunnies
Posted in: Things to know, Chocolate, Seasonal recipe ideas, Spring & Easter, Sweet recipes, Chocolate and pralines, Chocolate specialities
2019-03-10
59 Liked
You can easily make your own Easter bunnies at home! You can find out how to do it and what you need here. A sweet...
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Reindeer cookie

4 Liked
 

Sweet reindeer cookies

What could be better than cookies for Christmas? Cookies with a cute look! Watch this video to see how you can make these sugar-sweet reindeer at home. All you need is royal icing, some food colouring and a few cornets. Maybe two or three extra attempts and patience...but it's worth it!

Most important key data

Quantity: 20 pieces

Cooling time: 1 hour

Baking time: approx. 15 minutes

Shelf life: 1 month

Chocolate cookie

Butter | soft160 g
Icing sugar80 g
Egg white30 g
White flour240 g
Vanilla seeds1/2 TSP
Couverture | dark20 g
Royal icing mix150 g
Water28 g

Making the chocolate dough

Beat the butter with the icing sugar until fluffy and then slowly add the egg whites.

Now add the vanilla seeds, flour and melted dark couverture. Mix briefly on a low setting until you have a crumble-like mixture. Now knead the mixture with your hands until you have a firm dough.

Wrap the finished dough in cling film and place in the fridge for approx. 1 hour.

After chilling, knead the dough briefly and then roll out to a thickness of 5 mm on a floured work surface using rolling pins.

Cut out the dough with the reindeer cutters and place the cookies on a baking tray lined with baking paper. Bake the cookies in a preheated fan oven at 190 °C for approx. 15 minutes.

Leave them to cool for at least 20 minutes afterwards.

For the icing:

Mix the water together with the royal icing mix and whip in a food processor for 7-10 minutes.

Colour the mixture in the desired colour, pour it into a cornet, cut off a small tip and use it to line the edge of the cookie.

Add a little water to the rest of the icing and use it to fill in the outlined part. The extra water will help the icing to spread better and make it nice and smooth.

Storage & shelf life

The best way to store the finished cookies is in a cookie box. They will keep for up to a month in the box.

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Nutritional declaration per 100 g

Energy value in kJ: 1631 kJ | Energy value in kcal: 392 kcal | Fat: 20 g, of which saturated fatty acids: 12 g | Carbohydrates: 47 g, of which sugar: 24 g | Protein: 4 g | Salt: 0.02 g

 
Posted in: Seasonal recipe ideas, Sweet recipes, Cakes and pastries, Winter & Christmas, Cookies and biscuits, Sweet basic recipes

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