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Hi sweet readers, I hope you are enjoying the weekend.
They are absolutely lovely, they are great for holiday gifting and perfect to enjoy with a cup of hot chocolate or tea, during the cold winter months.
Chocolate nutmeg cookies
dough
80 g spelt flour
120 g wheat flour
150 g butter
60 g of powdered sugar
1/2 tsp nutmeg
3 tbsp cocoa powder
1 tbsp of soda mixed with 1 tbsp of vinegar
red currant jam
60 g of powdered sugar
1 tsp cocoa powder
1/4 tsp nutmeg
Method
Put all dough ingredients in a food processor and mix until the dough becomes crumbly.
Place on a worktop and knead quickly with your hands. To form a disk and I wrap cling film. Rest for 2 hours or overnight in the refrigerator.
Preheat the oven to 180 ° C.
Roll out the dough 3 cm thick on a floured worktop and cut into squares or cut out.
Place on a tray covered with baking paper and press a depression in each middle of the dough.
Bake for 10-12 minutes. Let cool on a grid. Mix powdered sugar, cocoa and nutmeg and sprinkle the cooled biscuits with it.
Heat the red currant jam in a saucepan and stir with a whisk, allow to cool briefly and then add 1/2 teaspoon to the center of the cookie.
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Chocolate nutmeg Cookies
Ingredients
dough
- 80 g all purpose flour
- 120 g spelt flour
- 150 g butter vegan
- 60 g powdered sugar
- 1/2 tsp nutmeg
- 3 tbsp cocoa powder
- 1 tbsp baking soda
- 1 tbsp vinegar
topping
- 6 g powdered sugar
- 1 tsp cocoa powder
- 1/4 tsp nutmeg
Instructions
- Put all dough ingredients in a food processor and mix until the dough becomes crumbly.
- Place on a worktop and knead quickly with your hands. To form a disk and I wrap cling film. Rest for 2 hours or overnight in the refrigerator.Preheat the oven to 180 ° C.
- Roll out the dough 3 cm thick on a floured worktop and cut into squares or cut out.Place on a tray covered with baking paper and press a depression in each middle of the dough.
- Bake for 10-12 minutes. Let cool on a grid. Mix powdered sugar, cocoa and nutmeg and sprinkle the cooled biscuits with it.Heat the redcurrant jam in a saucepan and stir with a whisk, allow to cool briefly and then add 1/2 teaspoon to the center of the cookie.
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