Christmas shamrocks from muffin tins
Brush the future 'Christmas' with beaten egg (be careful not to let it run between the dough and the mold!) and sprinkle with almonds to taste. Bake for about 12–15 minutes. Once cooled, remove from the mold and remove the paper circles. Once cooled, you can sugar coat.
Ingredients · Servings For 17 pieces
- 500 g plain wheat flour
- 80 g powdered sugar
- 150g butter
- 30 g fresh yeast
- 3 eggs
- 160 ml whipping cream
- 1 pinch salt
- 2 pinches lemon zest
- 2 handfuls of sliced almonds
Method · 2 h 10 min
- Sift the flour into a bowl, add the sugar, butter, crumbled yeast, 2 eggs, cream, salt and lemon zest. Knead the dough (you can entrust it to a food processor), cover it with a towel and let it rise in a warm place until it doubles in size - this takes about 1 hour.
- Grease muffin tins with a capacity of about 100 ml with butter and place a circle of baking paper on the bottom. Divide the risen dough into 17 parts of about 65 g each. Divide each piece of dough into thirds, shape them into balls and line the bottom of the tin with them. Let rise for another 20 minutes. In the meantime, preheat the oven to 170°C.
- Brush the future Christmas cookies with a beaten egg (be careful not to let it run between the dough and the mold!) and sprinkle with almonds to taste. Bake for about 12–15 minutes. After cooling, remove from the mold and remove the paper circles. After cooling, you can sugar them. SOMETHING EXTRA If you don't have enough molds, form rolls from the remaining pieces of dough, shape them into double spirals and bake on a baking sheet with baking paper. The circles can be cut from paper muffin cups or grease the mold and line the cups - in our opinion, but the shamrocks look better naked. You can sprinkle a few drained raisins soaked in rum under the dough balls.
SOMETHING EXTRA If you don't have enough molds, roll the remaining dough into rolls, shape them into double spirals and bake on a baking sheet lined with baking paper. You can cut the circles out of paper muffin cups, or grease the mold and line the cups, but we think the shamrocks look better 'naked'. You can sprinkle a few drained raisins soaked in rum under the dough balls.