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Give a creative food gift this Christmas - these tree-shaped chocolate spelt cookies call for a few simple ingredients you’ve likely got on hand, they’re super-easy to make and gorgeous on a cookie platter. The kids will love helping you decorate and eat these holiday cutout cookies.
- 250 g Unsalted butter, softened
- 0.2 g Pure stevia extract powder (or 60 g Icing sugar)
- 1 tsp Vanilla extract
- 1 Egg, at room temperature
- 300 g Refined spelt flour (or plain flour)
- 40 g Cornstarch
- 30 g Dutch-processed cocoa powder
- 1 tbsp Milk
- 250 g White chocolate, chopped and melted
- Coloured sugar, to decorate
- Silver cachous, to decorate
- Pop sticks
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- Using an electric hand mixer, beat butter, pure stevia extract and vanilla until pale and creamy. Add egg. Beat until well combined.
- Sift flour and cornstarch over butter mixture. Add cocoa and milk. Stir well. Divide in half. Press each half into a disc. Wrap each disc in plastic film and refrigerate for 30 minutes.
- Preheat oven to 160C/320. Line two baking trays with baking paper. Roll each disc out between 2 sheets of baking paper to 3mm-thick. Using cookie cutters (tree, star, or round), cut shapes from dough.
- Place them onto the prepared trays. Refrigerate for 15 minutes or until firm. Bake for 12 minutes or until firm to touch. Stand for 5 minutes. Transfer to a wire rack to cool.
- Melt chopped white chocolate in a water bath. Spread some white chocolate over flat side of each biscuit. Press 1 pop stick onto one cookie and sandwich together with another one. Set aside until they are firm.
aside until they are firm.
- Spoon white chocolate into a small plastic bag. Snip off 1 corner. Pipe a zigzag pattern over trees. Decorate with coloured sugar and silver cachous.

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