One of the most beloved shortbread cakes in our family. Fast, simple and tasty. And also a lot of options for improvisation with the form # new year # christmas # baking # sand dough
Ingredients: butter, sugar, honey, egg 1c, soda, flour, Cream, white chocolate, cream from 33%, decorations on request - sweets, cookies, chocolate, marshmallows)
Cooking method:
Weigh butter, sugar and honey into a metal container. Melt in a water bath.
Remove from heat and cool to room temperature.
Add eggs and mix thoroughly with a whisk or fork.
Then add about 300 g of flour, all the soda and mix thoroughly. Put the dough on the surface, add another 100-150 g of flour and knead the dough with your hands until it stops sticking to your hands.
Wrap the finished dough with foil and put it in the refrigerator for 1-1.5 hours.Then roll out a layer of dough 2-3 mm thick, cut Christmas trees, chop them over the entire surface with a fork and bake at 180 degrees 5-15 min.
For the cream, melt chocolate and 200 ml of cream in a water bath. When the mass becomes homogeneous, remove from the bath, add another 400 g of cream and punch with a blender.
Cover the ganache with cling film "in contact" and put in the refrigerator for stabilization for 6-8 hours, preferably overnight.
Beat the ganache at high speed, transfer to a pastry bag and place cream balls on our Christmas trees. Cover with the next crust and repeat. Decorate to your liking.
Bon Appetit!