christmas bakery baking in the advent - the time full of fragrances of cinnamon, vanilla & brioche

Harry Potter rock cookies

Culinary arts can have a magical effect.

As muggler can do magic...

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Culinary arts can have a magical effect. When I experimented with the dough of chocolate snow globes, I thought I would roll them in something other than powdered sugar. I swung my magic spoon, mumbled an incantation to myself and opened my experimentation chest. I first saw my strawberry fruit powder from Frooggies - my eyes shone like Bugs Bunny, when he saw a carrot lying in front of him - that's just the thing. So I rolled the chocolate balls in the strawberry powder - just the sight of the bright red rock biscuits has immediately put me in the Great Hall of the Hogwarts School of Witchcraft and Wizardry. Woow a culinary world of wizards and witches. This will be the Harry Potter cookies for me from today. With me, the imagination can go through properly. You must have tasted this mixture as a Muggle at least once in your life. Anyone who has the guts to think outside the box will dive into a new world of pleasure in this recipe. The chocolaty rock biscuit combines with the maxim of fruit - wooow pure enjoyment explosion. If it's too fruity, mix Frooggies Strawberry Fruit Powder with powdered sugar. Just be a bit like Hermione - smart and brave, do not blindly trust the recipes of others, magazines or books - discover the magician in you, try and experiment around.
If you want to immerse yourself in a magical world of witches and wizards, then be sure to bake these magical rock cookies and then let me know how they have tasted or what you've changed in my magic formula.

haube en
  50 gr
dark Lindt chocolate
50 gr bitter chocolate
 60 gr butter
 50 gr cane sugar
2 pieces
 100 gr flour
 1 1/2 EL
cacao powder
1/2 TL grounded Garam-Masala spice mix
1/2 TL
Dr. Oetker Safran baking powder Backin
1 pinch
Dr.Oetker Bourbon vanilla paste
 1 Prise salt
 30 gr Frooggies strawberry friutpowder to roll
  powder sugar to roll
  also you need:
  oneway handgloves
  baking sheet
  cling film
  hand mixer
  silicon baking paper or normal baking paper
 Lucina´s tips:

Preparation time :   about 40 minutes
Cooling time:          2-12 hours
Baking time:          12 minutes

You can mix and experiment with a variety of ingredients such as nuts and spices in this dough.

gutes gelingen lucina en

I did it that way:

Nummer 1Apron around.
Put the chocolate with the butter in a saucepan and melt in a water bath.
Remove from heat and let cool slightly. 1 lindt schoko schnee kugeln3Lindt schoko schnee kugeln4 lindt schoko schnee kugeln5 lindt schoko schnee kugeln(You can also take 100g from Moser Roth - from Hofer 85% cacao chocolate - also this mixture tastes delicious)6 hofer schokolade

Nummer 2Stir the sugar, vanilla paste, cocoa and eggs until foamy and add the chocolate-butter mixture spoonfulwise.7 schoko schnee kugeln8 schoko schnee kugeln9 schoko schnee kugeln10 schoko schnee kugeln11Schoko schnee kugeln

Nummer 3Add the flour, salt, baking powder and garam-masala and stir together with the almonds (if you do not like nuts you can omit the almonds).
Wrap the mass in plastic wrap and refrigerate overnight. For the hurrying among you it is enough 2 hours. 12 garam masala12 Schoko schnee kugeln

Nummer 4Preheat the oven to 165 ° C the next day
(Note each oven is different).13 schoko schnee kugeln

Nummer 5Spread the baking sheet with a silicone mat (or plain baking paper) and make walnut-sized balls from the dough with gloves.14 schoko schnee kugelnPlace the balls at a distance of approx. 2cm on the baking sheet laid out with silicone baking mat or baking paper.
Bake in the preheated oven for about 12 minutes.

Nummer 6Allow to cool briefly on the plate and roll in the Froogies strawberry fruit powder, then let cool completely on a wire rack.
And keep in beautiful cans.harry potter felsenkekseIf you want, you can also mix the Frooggies strawberry fruit powder with icing sugar to roll the biscuits in it.
harry potter felsenkekse 1

If you liked my recipe and pictures, I would appreciate your feedback and comments.
Have fun baking.

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