TheBestTastes.com Festive baking Christmas Christmas sweets Gingerbread Honey rounds: The tastiest Christmas cookies covered in chocolate

Honey rounds: The tastiest Christmas cookies covered in chocolate

Did you try this recipe?

Add your photo and show off

Add photo

I regret not making the dough from a double dose. Now I'm just looking at the few pieces that are left because my kids kept taking them off my table right after they were done. This basic batch made 52 rounds with a diameter of 1.5 in.

BestOlivia · 21.10.2022

Honey rounds: The tastiest Christmas cookies covered in chocolate

Name: Honey rounds: The tastiest Christmas cookies covered in chocolate
Prep time: 40 min
Cook time: 7 min
Ingredients: 1 ⅔ cups powdered sugar; 2 pcs egg; 2 tbsp honey; 1 tsp baking powder; 3.5 oz butter; 2 cups plain flour; 1 ⅔ cups milk; 2 tbsp coarse flour; 4 packs vanilla sugar; 8 oz butter; to taste powdered sugar; for dipping chocolate

Gingerbread Christmas sweets Christmas Festive baking

I regret not making the dough from a double dose. Now I'm just looking at the few pieces that are left because my kids kept taking them off my table right after they were done. This basic batch made 52 rounds with a diameter of 1.5 in.

40 min

Preparation time

7 min

Cooking time

Recommend3 0 1

Share on Facebook

Ingredients

Dough:

1 ⅔ cups

powdered sugar

2 pcs

egg

2 tbsp

honey

1 tsp

baking powder

3.5 oz

butter

2 cups

plain flour

Filling:

1 ⅔ cups

milk

2 tbsp

coarse flour

4 packs

vanilla sugar

8 oz

butter

to taste

powdered sugar

for dipping

chocolate

Preparation steps

Print

40 min

Preparation time

7 min

Cooking time

Put all the ingredients for the dough in a bowl and use a mixer to make a uniform dough and let it stand for a while aside. After a while, roll out the dough into a thinner plate and cut out circles.
Place the rounds on a baking sheet lined with paper and bake at 355 °F / 180 °C for 7 minutes. After baking, remove the rounds from the paper and let them cool.
Mix coarse flour and 4 packs of vanilla sugar in the milk. Cook a thick porridge and leave to cool.
Beat the butter with the powdered sugar until foamy, gradually add the cooled porridge and whip into a smooth cream, which you transfer to a pastry bag and then spray it on the rounds. Put together and let it harden in the cold.
After it has hardened, dip it into the chocolate glaze. I wait until the chocolate dries and then I make some patterns with a pastry bag with a small hole.