Crunchy Christmas Cookies / Santa Claus Cookies To Cut Out
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 2 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 125 g honey
- 200 g suar
- 150 g butter
- 4 tablespoons milk
- 1 teaspoon cinnamon
- 2 tablespoon cocoa
- 400 g flour
- 100 g cornstarch
- 1 packet baking powder
- Flour for the work surface
Print Recipe
Pin Recipe Instructions
- Slowly heat honey, sugar, butter and milk in a saucepan and allow to cool slightly. Mix the cinnamon, cocoa, flour, cornstarch and baking powder in a bowl and then add the lukewarm honey mixture. Knead into a smooth dough and let it rest for 1 hour in the refrigerator (the dough is quite soft, but you really don`t need any more flour! After cooling it, it can be rolled out very well.)
- After cooling, roll out the dough on a floured work surface 3 - 5 mm thick and cut out small figures. Bake at 170 - 200 ° C for about 5 - 10 minutes (depends on the size of the cookie cutters. Mine are 3 - 4 centimeters on average. The larger and thicker, the longer they take).
- You absolutely have to be careful that they don`t turn black, not even dark brown, because then they taste slightly bitter.
- Tip: When I bake the biscuits, I always only use 1 tablespoon of cocoa and then 1 tablespoon of soluble barley coffee. Tastes very good.
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