Filled Cord Cookies
Biscuits
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Cook Time
3 h 15 min
Servings
40
Difficulty
Medium
Prep Time
75 Min
This Thermomix® recipe for Filled Cord Cookies is ready in 3 h 15 min and yields 40 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
These filled cord cookies are a real eye-catcher on every Christmas table! I make them every year and they are always gone in no time. The dough is quick to prepare and is wonderful to work with. The combination of light and red dough makes them particularly festive. Filled with fruity red currant jelly and melting couverture, decorated with chopped candy canes, they are simply irresistible. A little elaborate, but it's worth it!
Ingredients (13 ingredients)
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250 g Flour
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1 gestr. TL Baking powder
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100 g Sugar
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1 Pck. Vanilla sugar
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1 pinch Salt
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3 piece Egg yolks (size M)
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150 g cold Butter
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0.5 ca. TL red food coloring
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75 g Ruby couverture
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75 g Red currant jelly
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12 ca. g red and white candy cane
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Flour Edit
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Baking paper
Preparation (10 steps)
Mix dry ingredients
Put 250 g flour, 1 level tsp baking powder, 100 g sugar, 1 packet vanilla sugar and 1 pinch of salt into the mixing bowl and mix for 10 sec./speed 4.
Prepare the dough
Add 3 egg yolks and 150 g cold butter in pieces and knead for 2 min./kneading setting to form a smooth dough.
Divide and color the dough
Halve the dough. Mix one half with approx. ½ tsp red food coloring in the mixing bowl for 10 sec./speed 3. Remove both doughs from the mixing bowl.
Form dough rolls
Form both doughs into rolls (approx. 2.5 cm Ø each) on a lightly floured work surface. Twist 1 light and 1 red dough roll together to form a cord, then roll smooth again and chill covered for at least 1 hour.
Form biscuits
Divide the dough rolls into approx. 1.5 cm wide pieces. Form each into balls. Place on two baking sheets lined with baking paper. Use a floured wooden spoon handle to press a hollow in the center of each biscuit.
Bake biscuits
Bake sheet by sheet in a preheated oven (electric oven: 180 °C/convection oven: 160 °C) for approx. 12 minutes. Remove and let cool.
Melt couverture
Put 75 g Ruby couverture in pieces into the mixing bowl and chop for 5 sec./speed 7. Then melt for 3 min./50°C/speed 2.
Heat jelly
Heat 75 g Red currant jelly in a small saucepan.
Chop candy cane
Put 1 red and white candy cane (approx. 12 g) into the mixing bowl and chop for 5 sec./speed 8.
Fill and decorate biscuits
Fill half of the biscuits with jelly, the rest with couverture. Sprinkle the chocolate biscuits with chopped candy canes. Let set.
Finished cooking? Great! 🎉
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Created by
Anna Schulze
3
Rezepte
0
Kochbücher
Tags
Allergens
- Cereals containing gluten
- Eggs
- Milk
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