For the Cookies:
- 225g Flour
- 125g Butter
- 75g Powdered Sugar
- 2 Egg Yolks
- 1 Pinch Salt
- 1 Teaspoon Vanilla Flavoring
For Hot Chocolate:
- 500ml Milk
- 100g Dark Chocolate
- 3 Brown Rough Cut Cubes
- ½ Teaspoon Cinnamon
- 1 Teaspoon Cocoa Powder
- ½ Teaspoon Nutmeg
- Whipped Cream
Preparation:
Preparing Christmas cupcakes
- In a bowl, add the flour, butter, powdered sugar, egg yolks, salt and vanilla flavoring. Mix all ingredients by hand (or with an electric mixer) until you have a ball of cookie dough.
- Form the cinnamon rolls dough into a ball and leave it at the bottom of the bowl. Cover the bowl with cling film or a clean tea towel and leave to rise for at least 1 hour. The dough should double in volume.
Baking Christmas cookies
- Refrigerate for 30 min. Preheat conventional oven to 180°C. Roll out the cookie dough (on a floured work surface) to a thickness of 3-4 mm.
- Use cookie cutters of the desired shape to cut out the dough. To place the shortbread on the rim of the cup, don’t forget to cut a notch in the bottom of the Christmas shortbread.
- Place the shortbread on baking parchment on an ovenproof tray and bake for 15 min, until lightly golden. Once cooked, remove the baking sheet from the oven and leave.
Recipe for homemade hot chocolate with milk
- Mix cocoa powder and spices together in a bowl. At the same time, heat the whole milk in a saucepan over a low heat and add the cocoa-spice mixture. Mix the ingredients and add the mini La Perruche rough cut cubes to the mixture.
- Coarsely chop the chocolate and add the chocolate shavings before mixing again. Finally, pour the hot chocolate into cups.
Decorate the drinks: add whipped cream and cookies
- Decorate the cups with Christmas shortbread, placing it on the side of the cup rim using the notch made beforehand. Then add the whipped cream, removed from the fridge, as a topping on the top of the cup.
- For chocolate lovers, sprinkling cocoa powder with a tablespoon as a finishing touch is essential.