Easter-Cookies

To Easter belongs chocolate. In whatever form. As an egg, as a bunny or as a cookie. And homemade chocolate treats taste best. Especially when they are made with the perfect family cocoa Michel. This fine cocoa creation conjures up a deliciously chocolaty flavor in your Easter cookies. Regular Michel tastes so good that we don’t drink any other cocoa anymore. And we don’t use any other for baking anyway. And by we, I also mean my friends and relatives with their little Michels, their pubescent Michis and all the other Michaels and Michaelas. You can find this and all other fine cocoas at www.teaworld.de.

Ingredients for the cookies:

(the indicated quantity makes about 2 trays. Depending on the size of the cookie cutter).

  • 150 g butter
  • 170 g sugar
  • 1 egg
  • 1 packet vanilla sugar
  • 1 tablespoon milk
  • 60 g Becks Cocoa Michel
  • 150 g flour
  • 1 ½ TL baking powder
  • A strong pinch of salt
  • ½ TL cinnamon

For the cream:

  • 350 g white chocolate
  • 70 ml cream

Preparation:

In a bowl, first beat butter and sugar until fluffy. Then stir in vanilla sugar and the egg.

For all other ingredients, we now switch to manual mode. Kneading.

Add flour, baking powder, the delicious Michel of Becks Cocoa, salt and cinnamon to the bowl and vigorously knead everything together.

Divide the dough in two and wrap it in plastic wrap. While the two dough dumplings go into the fridge for an hour you may recover from the kneading.

Get your oven ready. The cookies are happiest at 190 degrees top/bottom heat.

Roll out your two dough dumplings on a floured work surface. Now cut out the bottom and top of the cookies. Again, I chose a round mold with a hole for the lid. But it works just as well with any other shape.

Carefully lift the cookies onto your baking tray with baking paper and put them into the oven for 6 to 8 minutes. The cookies should still be slightly soft when they come out of the oven.

If you’re wondering why you should divide the dough if you’re going to cut out of both of them anyway. Two smaller pieces of dumplings need less cooling time than one big one.

Before you spread the cream on the cookies and assemble them, give them some time to cool down. Otherwise, the cream or eggnog cream will run away from you.

Preparation cream cream:

Melt in a water bath the chocolate. At 350g remains fortunately half a bar for snacking. In the melted Schoki you stir then the cream.

Now you can put the cream with a spoon carefully in the hollow of the cookies. Uuuuuand ready. An incomparable pleasure. Just the feeling of the cookie in your mouth. Wow. But see for yourself.

Alternatively, the adults can make themselves an eggnog cream:

Melt in a water bath the chocolate. At 350g remains fortunately half a bar for snacking. In the melted Schoki you stir then the eggnog. Now you can put the cream with a spoon carefully in the hollow of the cookies. Uuuuuand ready. An incomparable pleasure. Just the feeling of the cookie in your mouth. Wow. But see for yourselves.

Recipe and pictures from Belindathebaker