Glowing Christmas tree balls

AUTHOR
Kelley Price
DIFFICULTY
easy
RATING
4 2
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 45
  • 300 g + some flour
  • 100 g Sugar
  • 7-10 Tbsp Salt
  • 1 coated tablespoon baking cocoa
  • 1 Egg (Gr. M)
  • 200 g cold butter
  • 20 unfilled fruit candies (e.g. "Campino fruit")
  • 7-10 Tbsp Cling film
  • baking paper

Directions

  1. 1

    Prepare a shortcrust pastry from flour, sugar, 1 pinch of salt, baking cocoa, egg and butter: First knead it into coarse crumbs with the dough hooks of the mixer. Then knead very quickly with your hands in the bowl or on the work surface to a smooth dough.

  2. 2

    Caution: If the dough is kneaded too long, the gluten (gluten protein in the flour) forms a skeleton. This is not desired in short pastry, as it makes the pastry tough. Form the dough into a ball, wrap in foil and chill for approx. 45 minutes.

  3. 3

    Cut out a template (approx. 6 cm Ø) from cardboard in the shape of a Christmas ball. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line two baking trays with baking paper.

  4. 4

    Roll out the dough on some flour or between two layers of baking paper 3-4 mm thin. Cut out cookies using the template. Cut mini holes for ribbons out of the cookies using a small punched spout. Cut out mini circles and stars with cutters.

  5. 5

    Knead dough residues again and again briefly, cool if necessary, roll out and cut out.

  6. 6

    Put cookies on the trays. Pre-bake in the hot oven for about 12 minutes. In the meantime, chop the sweets separately by colour in the universal chopper. Take the cookies out of the oven.

  7. 7

    Put chopped candy into the cut out circles and stars. Continue baking at the same temperature for about 4 minutes. Remove and let cool for about 5 minutes. Pull the paper from the tray and let it cool down.

Nutrition Facts

KCAL
45 kcal
CARBS
7 g
FATS
3 g
PROTEINS
1 g