A small modification of DiBa`s Chili-Chocolate-Gold-Talers results in unusual but very tasty Christmas cookies. The sharpness can be varied easily and at will.
1. Mix the flour and baking powder and sift into a large bowl. Add sugar and cocoa and mix everything together.
2. Sprinkle with cinnamon. Slit open the vanilla stick and scrape out the pulp. Rub the ginger over the mixture.
3. Add egg, butter and water and make a smooth batter. Either use a hand mixer or work manually: Mix the ingredients roughly with a wooden spoon, crushing the pieces of butter over and over again; then put on the worktop and knead well. If necessary, add a little more water.
4. Add a few drops of hot sauce or some chili powder and knead well. Try the batter. Repeat until the desired sharpness is achieved. You have to use a lot of chilli, as the greasy batter greatly reduces the heat.
5. Shape the dough into a ball, wrap it in cling film and refrigerate for a few hours (e.g. overnight).
6. Preheat the oven to 180 ° C. Knead the dough again until smooth and roll out approx. 5 mm high (works well under cling film). Cut out fir trees and place on a baking sheet with baking paper.
7. Bake the trees in the 180 ° C oven for about 10 minutes on the middle rack. In the meantime, stir a viscous glaze from the powdered sugar, orange juice and rum.
8. Decorate the finished biscuits as you like: drizzle garlands with the glaze into the trees, or brush the biscuits with it and decorate with colorful sprinkles or similar.
For real hot eaters, first sprinkle chili powder on the glaze and then decorate it further. Identify these extra hot biscuits with your own decor so that there are no surprises later.
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