20 more days until Christmas – 20 days of hot chocolate, cookies, family time and contemplation. The baking frenzy continues and today I am sharing a rather unusual cookie recipe with you: buttered bread. You heard right – butter, bread and cookie! And no, I am not a carzy person (… not more tha ever for that matter). 🙂
These small Christmas cookies might be called buttered bread and might look like bread with butter spread on top, but deep inside there lies a secret. In reality, what looks like bread with butter are small chocolate cookies with a yellow sugar glaze on top that only resembles butter, but really is not. They are an all time favorite at our house and mustn’t be missed during Christmas time.
So if you feel daring this Christmas, why not try these delicious cookies, surprise your family and friends and enjoy the chocolaty goodness. ❤
Or would you rather prefer some Vanilla Crescents or Rum Truffles or Gingerbread or Coconut Macaroons or Chocolate Cornflakes Cookies?
Let’s start baking!
For the dough you will need:
- 200g flour
- 150g butter, cold
- 2 egg yolks
- 200g dark chocolate, melted
- 200g ground hazelnuts (or almonds or walnuts)
- 200g sugar
- 1 pkg vanilla sugar
Flake off flour and butter. Then add the remaining ingredients and knead until you can form a smooth ball of dough. Roll the dough to form 2cm thick strings of dough that will fit straight into your fridge. Wrap the strings in clinge wrap and allow to rest in the fridge for 30 minutes.
Now turn your oven to 350°Fahrenheit/180°Celsius air circulation (390°Fahrenheit/200°Celsius bottom and top heat) and line your baking tray with parchment paper.
Cut the strings into 3-5mm thick slices and put them on the baking tray. Be sure to leave some space in between, but the cookies do not rise much.
Bake the cookies, aka ‘slices of bread’ for 10 minutes. They will still be soft in the center when taken out of the oven. Allow to cool completely.
For the glaze (aka the butter :-P) you will need:
Put the egg yolks, sugar and vanilla sugar into a bowl and stir until everything is well combined. Maybe add some food coloring gel if necesssary to achieve the desired shade of yellow.
Spread some ‘butter’ onto each ‘bread’ and put it in the warm oven for a few minutes to speed up the drying process. Try some fresh from the oven, because then they are even better. Enjoy!
Do not stack before the glaze has completely hardenend.
Want more recipes: Vanilla Crescents , Rum Truffles , Gingerbread , Chocolate Cornflakes Cookies or Coconut Macaroons?