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All recipesRecipesSweetsx-mas

Chocolate Nutmeg Cookies

by Klaraslife 29. November 2018
written by Klaraslife 29. November 2018
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This post is also available in german/deutsch
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.

Schokoladen muskat Kekse
Schokoladen muskat Kekse
Schokoladen muskat Kekse
Schokoladen muskat Kekse

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Print

Chocolate nutmeg Cookies

Delicious xmas chocolate nutmeg cookies.
Prep Time 20 minutes minutes
Cook Time 20 minutes minutes
Total Time 20 minutes minutes
Servings 25 Cookies
Author Kathrin Klaraslife

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.

If you like you can Pin our Pictures on Pinterest.

©klaraslife. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Klaraslife.

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Schokoladen Muskat Kekse - Klara`s Life 29. November 2018 - 20:12

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Hi!

Hi!

Schön, dass du hier bist!

Ich bin Kathrin - Foodfotografin und Kochbuchautorin. Auf klaraslife findest du inspirierende vegetarische Rezepte, die Lust aufs Nachkochen machen.

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