Christmas edition culinary tour! – Christmas biscuits
Three Christmas cookie recipes, perfect for entertaining kids!
- 450gr 00 flour
- 220gr granulated sugar
- 180gr butter
- 3 eggs
- Zest of 1 lemon
- 2 heart molds, one large and one small
- 2 star molds, one large and one small
- Hard sweets/candies (fruit flavoured)
- A straw
- Mix all the ingredients together without working the dough too much. To make this process easier, leave the butter to cool out of the fridge for about 30 minutes, make sure it doesn’t melt!
- Once you have formed an even dough, make a ball, cover it with cling film and let it rest in the fridge for about 30 minutes.
- Roll out the shortcrust pastry with a rolling pin to a thickness of 0.5 cm, then make holes in the center by using the large mold to make a biscuit, and using the small mold make a hole in the center to form a donut shape.
- Put the biscuits on a baking sheet covered with parchment paper.
- Break the candies with the help of a plastic bag and a meat tenderizer. Place 2/3 pieces of candy in the central hole of the biscuits and create a hole using a straw in the upper part of the biscuit (to pass the ribbon through to hang them on the tree).
- Bake in a static oven at 180 ° C for 12/15 minutes.
- The candies in the center of the cookie will melt and form a very nice “glass” effect. We can use our cookies to decorate the Christmas tree or as a Christmas present.
To make about 20/25 truffles:
- 200g of leftover chocolate cake
- 40gr of bitter cocoa
- 2 heaped tablespoons of apricot jam or Nutella
- 2 tablespoons of liqueur of your choice (optional)
- To decorate the truffles: bitter cocoa, chocolate sprinkles, coconut flour, powdered sugar, chopped pistachios or hazelnuts etc.
- Paper cups
Photo credits: https://blog.giallozafferano.it/cucinafacileconelena/tartufini-al-caffe-e-cioccolato/
- Blend the chocolate cake in a blender. Once it’s completely crumbled, add the cocoa and jam a little at a time. The dough is ready when you can shape it with your hands without it sticking.
- Shape into balls the size of an olive and dust them in cocoa before placing them in the cups.
- Keep the truffles in the fridge and remove them an hour before consuming to enjoy them once soft.
- 225 grams of 00 flour
- 225gr of softened butter
- 200gr granulated sugar
- 4 eggs
- 75gr bitter cocoa
- 1 sachet of baking powder
Photo credits: https://www.ricettedalmondo.it/tartufi-al-cioccolato.html
- Filled round biscuits in 2 different sizes (one small and one a little larger)
- Sticks for skewers 30 cm long
- White chocolate 300gr
- Various gummy sweets/candies to decorate
- Insert a skewer in a large biscuit and then in a small one (sliding the skewer between the 2 biscuits, through the filling). Leave to rest in the fridge for 20 minutes. Meanwhile, melt the white chocolate in a bain-marie or in the microwave and pour it into a tall container.
- Dip the skewer with the biscuits until the biscuits are completely covered, wait a few seconds to let the excess chocolate drip down.
- Place the biscuit on a sheet of parchment paper and before the chocolate completely solidifies, decorate the snowmen as desired with candies to make eyes, mouth, nose, scarf and buttons…your children will love it!
Photo credits: https://www.decora.it/ricette/biscotti-pupazzo-di-neve/