Basil and thyme: xmas cookies

XMAS COOKIES CROWN Christmas, it’s the holidays and its the moment to take a little time for yourself, friends and family. It is one of the ways to spoil the people that we love and to spoil ourselves cooking something different, fun and of course… extra delicious for the festive season!
for the shortcrust pastry
250 g flour
140 g cold diced butter
70 g of icing sugar
50 g of hazelnut flour
1 whole egg
1 pinch of salt
for the icing
150 g icing sugar
20 g of eggwhite (roughly half an egg white)
1 spoon of lemon juice
a few drops of pink food colouring
for the decoration
sugar crystals crushed with pestel and mortar or snow-effect white sprinkles (or coloured) pink praline powder
Method Mix the flour with the sugar, salt and hazlenut flour. Add the butter with fingertips until you obtain a sandy mixture. Finally, add the egg and knead until you have a smooth well-mixed dough. Roll it into a ball, wrap in transparent cling-film and leave in the fridge for an hour.
When the time is up turn on the oven and heat to 180°, roll out the dough (to a thickness of 3 to 4 mm) with a rolling pin on a floured surface to obtain a disc of roughly 22 cm in diameter, and around 20 small biscuts with different shapes and sizes according to preference. Cover the oven tray with oven paper and cook the crown for 15 mnutes and the biscuits for 10, allowing them to cool completley.
In the meantime, prepare the icing using an ellectric whisk: sugar, egg white and lemon juice. Divide the icing in two parts and colour one part with some drops of pink food colouring.
Ice the biscuits, decorate them as you prefer and place them on the crown (use a little icing to fix them) in a harmonious decoration.
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