Ingredients German Filled Chocolate CookiesFor the Base Dough
1 baking mix Chocolate cookies
150 g soft butter
150 g white baking chocolate
100ml heavy cream
Spekulatius seasoning or alternatively Pumpkin spice
Baking Instructions- Cut the white chocolate into smaller pieces, set aside 3 tbsp.
- Bring heavy cream to a brief boil, add the chocolate and mix it until it has melted completely.
- Fill the cream into a bowl, place in fridge for 2 hours.
- Pre-heat oven to 340 F, convection 300 F.
- Use the backing mix per instructions: Combine content with butter and 1 egg, then knead until you get a smooth dough.
Roll the dough on a smooth surface sprinkled with flour, then with a cookie cutter cut out designs. Each one must be double, so 2 of each one.
- Layer a baking tray with parchment paper and place cookies on top.
- Bake for 12-14 min.
- Pull cookies with the paper from the tray onto a cooling rack. Let cool off.
- Remove filling from fridge and with a hand mixer on highest level mix until it's creamy.
- Fill into a plastic freezer bag.
- Cut off a tiny edge from the bag and squirt on each cookie a small amount - ONLY on half of the cookie. If you use too much it will overflow when you place the other cookie on top!
- Place the other cookie on top.
- Melt the 3 tbsp white chocolate in a double boiler and use to decorate the cookies with lines or dots. Fill into a freezer bag and cut of a very small edge of the bag.
Before placing cookies in a tin make sure the white chocolate is very firm (place them in fridge).
These cookies are good for 1 week when kept in the fridge. So it's the best to make them right before Christmas.