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Hedgehog Christmas Biscuits

Hedgehog Christmas Biscuits

45 min
For 30 servings
  • 100 gsugar
  • 300 gflour
  • 200 gbutter
  • 8 gvanilla sugar
  • 100 ghazelnuts
  • 1 pcegg
  • 1 pinchsalt
  • 150 gcouvertures
  • 50 gcoconut flakes
  • 125 gsugar
  • 2 tbspwater

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Directions

processor
Slicesy®
Finely chop the hazelnuts with the bamix® and the Processor. Grind the sugar into icing sugar with the Processor and the PowderDisc. Insert the chopping blade into the SliceSy®. Then put the flour, salt, icing sugar, ground hazelnuts, vanilla sugar, softened butter in pieces and the egg in the SliceSy®, place the bamix® on top and mix on speed 2 to form a firm dough. If the dough is too soft, add more flour. Wrap the dough in cling film and leave to rest in the fridge for about 15-30 minutes.
Take the dough out of the fridge and shape it into small balls. Use your fingers to form a pointy tip at the front. Place on a baking tray lined with baking paper. Preheat the oven to 175 °C. Bake the hedgehogs for 15 to 25 minutes.
Meanwhile, melt the couverture in a bain-marie. Dip the ball end of the hedgehogs into the chocolate coating and then cover with the coconut shavings.
Put the sugar for the icing in the Processor with the PowderDisc and grind into icing sugar. Remove the PowderDisc, add the water, switch on again and shake the Processor while mixing until the icing has a spreading consistency. Use the icing to apply eyes and nose to the hedgehogs and leave to dry.

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