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🍽️ Crunchy Mint Cookies

255 kcal · 30 min · 4 servings

Ingredients

• 250 g flour
• 150 g finely ground hazelnuts
• 3 egg yolks
• 1 pinch salt
• 1 tsp gingerbread spice
• 100 g powdered sugar
• 220 g butter
• flour (for the work surface)
• 150 g mint chocolate wafers
• 3 tbsp powdered sugar

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Quickly knead all dough ingredients into a smooth mixture.
3. 3. Shape the dough into a ball.
4. 4. Wrap the dough ball in cling film.
5. 5. Place the foil in the refrigerator for about 30 minutes.
6. 6. Sprinkle some flour on your work surface.
7. 7. Roll out the dough on the floured surface to a thickness of about 4 millimeters.
8. 8. Cut out circles about 5 centimeters in diameter using a large cookie cutter.
9. 9. Place half of the dough circles on a baking sheet lined with baking paper.
10. 10. Use a smaller cookie cutter to cut out the centers of the remaining dough circles.
11. 11. Place the cut-out rings on the baking sheet as well.
12. 12. Knead the leftover dough scraps back together.
13. 13. Cut out more circles and rings from this dough as well.
14. 14. Bake the cookies in the preheated oven for 10 to 12 minutes.
15. 15. Remove the baking sheets from the oven.
16. 16. Dip one side of the rings in powdered sugar.
17. 17. Let the cookies cool down completely.
18. 18. Melt the After Eight chocolate over a bowl of hot water.
19. 19. Stir the chocolate until smooth.
20. 20. Spread the chocolate onto the flat cookie bases.
21. 21. Place the powdered sugar rings on top of the bases with the sugared side facing up.
22. 22. Press the rings down slightly.
23. 23. Let the cookies dry until the chocolate has set.

Nutrition per serving

• kcal: 255
• Protein: 4 g · Fett/Fat: 18 g · Carbs: 20 g