Merry Christmas together - and on hand there is still a last-minute Christmas cookie recipe for chocolate espresso crispy biscuits
Merry Christmas, you dear people out there!
Just before the feast I send you the best greetings and I wish you and your loved ones wonderful holidays with a lot of peace and of course good food.
Here goes It is very quiet and relaxed - with potato salad and sausages. I have two weeks off now and am mainly planning to sit on the sofa and put my legs up. In retrospect, the year was quite exhausting and I was traveling as much as ever. That's why I'm really looking forward to a few quiet days at home and with the family. I'll probably do some blogging again, because it itches me again in the fingers.
And then of course I have a lot of other good intentions concerning the blog - I have published much less than I wanted. Lots of seasonal recipes have landed unlogged in the drawer and come to light again next year. My book reviews depend on something from behind and I just can not get around for a month rubric. There are also missing some event reports from this year. There are already some exciting recipes in the pipeline that I have not yet managed to log. And then I just put the new Thermomix TM5 through its paces and will write a little bit about it. So you may be more excited and I'll be glad if you keep coming back.
On top of it all, that's me just managed to bake a variety of cookies. One kind! I! Shame on me. And this only last weekend. I would like to give you that at the last minute if you want to bake spontaneously tomorrow. They are really simple, fast-made cookies, which you get with few ingredients and little effort. They are very fine and buttery and tart and chocolaty with a hint of coffee. Not too cute and not too cluttered. They will certainly taste delicious after Christmas and deserve a place on the coffee table or in the cookie jar.
> I wish you a merry Christmas - let it go!
chocolate espresso crispy biscuits
for about 30 cookies
250g soft butter
85g icing sugar, sifted
2 egg yolks
1 tsp vanilla extract or vanilla sugar
275 g flour
2 heaped cocoa powder (unsweetened)
1 Tl instant espresso powder
1 pinch of salt
powdered sugar for dusting
Butter and powdered sugar with the hand mixer or the balloon stirrer Whisk the food processor creamy for several minutes until the powdered sugar does Add yolk and vanilla and mix again for at least 2-3 minutes to make a thickish cream.
Mix flour, cocoa powder, espresso powder and salt in a separate bowl and sift together on the buttermeal. Stir in briefly but thoroughly until a smooth, soft dough has formed.
Form the dough into a ball, wrap it in cling film and press to a flat disk. Refrigerate for about 30 minutes.
Preheat the oven to 175 ° C top and bottom heat. Cover two baking sheets with baking paper.
Remove about 30 tablespoons in size from the dough and form into balls between the hands.