Fine Spritz Cookies with Redcurrant

Name: Fine Spritz Cookies with Redcurrant
Prep time: 45 min
Cook time: 12 min
Total time: 57 min
Yield: 40 Portionen
Ingredients: 80 g Dark chocolate; 250 g Margarine (at room temperature); 100 g Powdered sugar; 2 Stück Egg white; 300 g Flour; 100 g Redcurrant jelly; 200 g Dark chocolate coating; Baking paper

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Cook Time

57 min

Servings

Difficulty

Easy

Prep Time

45 Min

Description

This Thermomix® recipe for fine spritz cookies with redcurrant combines dark chocolate, margarine, powdered sugar, and redcurrant jelly for a festive cookie treat. Preparation takes about 57 minutes and yields approximately 40 servings. Ideal as a Christmas cookie or a fine dessert. Suitable for those who love classic cookies and enjoy baking.

Ingredients (8 ingredients)

80 g Dark chocolate
250 g Margarine (at room temperature)
100 g Powdered sugar
2 Stück Egg white
300 g Flour
100 g Redcurrant jelly
200 g Dark chocolate coating
Baking paper

Preparation (9 steps)

Melt chocolate

Thermomix® Setting

4 min/122°F/Speed 2 50

Break 80 g dark chocolate into pieces and place in the mixing bowl. Melt for 4 min./50°C/speed 2. Then transfer and let cool slightly.

240

Mix margarine and powdered sugar

Thermomix® Setting

30 sec/Speed 4

Place 250 g room temperature margarine and 100 g powdered sugar in the mixing bowl and mix for 30 sec./speed 4. Use a spatula to scrape everything from the edge.

Stir in melted chocolate

Thermomix® Setting

20 sec/Speed 3

Add the cooled, melted chocolate to the margarine-powdered sugar mixture in the mixing bowl and stir in for 20 sec./speed 3. Use a spatula to scrape everything from the edge.

Add egg whites and flour

Thermomix® Setting

40 sec/Speed 4

Add 2 egg whites and 300 g flour to the mixing bowl and stir in for 40 sec./speed 4. Use a spatula to scrape everything from the edge.

Prepare and bake the dough

Preheat the oven to 180 °C (convection: 160 °C). Fill the dough into a piping bag with a star nozzle and pipe onto a baking sheet lined with baking paper in approx. walnut-sized tufts. Bake in the preheated oven for approx. 12 minutes. Let cool.

Prepare redcurrant jelly

Stir 100 g redcurrant jelly until smooth in a bowl.

Stick cookies together

Spread redcurrant jelly on the underside of one half of the cookies and stick them together with a second cookie each.

Melt chocolate coating

Thermomix® Setting

4 min/122°F/Speed 2 50

Break 200 g dark chocolate coating into pieces and place in the mixing bowl. Melt for 4 min./50°C/speed 2.

240

Dip spritz cookies

Dip the spritz cookies halfway into the melted chocolate coating, let the chocolate drip off briefly, and let the spritz cookies harden on baking paper.