Christmas without Cookies isn’t Christmas, Part 2

Christmas is coming closer and closer, the cookies are getting more and more… I’ll be so fed up with them afterwards, good that it’s a whole year until next Christmas 😛

Here comes a recipe that I got from a dear, old friend – also known as Linzerkipferl 😉 – already quite some years ago. Back then I of course didn’t write it up or so, thinking that this is so easy I’ll sure remember it. Not. Neither did I remember the exact ingredients, apart from chocolate, nor how much I would need of what. And to top that I didn’t remember the name either.

However, when I asked my friend for the recipe a week ago – easy, without the name of the cookies – she knew immediately what I meant: cookies with the funny name “Rawutzl”. The downside of it – there actually isn’t a real recipe. Her advice was simply to make a sponge cake, melt some chocolate for dipping and add coconut flakes. The sponge cake was no problem at all as I have a very basic recipe for it, and the rest I just improvised… see here how:

For the sponge cake you need…

• 5 eggs, divided into egg white and egg yolk
• 150 grams sugar
• 1 table spoon vanilla sugar
• 2 table spoons hot water
• 150 grams flour
• 1 teaspoon baking powder

For the chocolate dipping you need (as I said, this part was improvised, so no guarantees)…

• about 300 grams baking chocolate
• about 150 grams butter
• about coconut flakes

You do…

• whip the egg whites until they are really stiff.
• mix egg yolks, sugar, vanilla sugar and water.
• add flour and baking powder – stir until it is a creamy dough.
• fold in the stiff egg whites in the dough – really careful so that the mixture gets all fluffy.
• spread the mixture evenly on a baking tray – bake it at 190° to 200° C for about 18 to 23 minutes.
• cut the sponge cake into small pieces once it’s done – it’s easier to do it when the cake is still warm and really soft.
• melt the chocolate and the butter – as mentioned in an earlier post slowly and with low heat to avoid burning.
• take the cake pieces, dip them first in the chocolate and then “roll” them in the coconut flakes.
• keep them cold for a while so that the chocolate and the coconut flakes harden properly.

A lot of small biscuit cookies – putting the coconut flakes on a plate makes it easier to roll the pieces once they are all full of chocolate 🙂

Mmmmh… I left a couple of cookies without coconut flakes – an option if you are too lazy to roll them in the flakes 😉

Recommendation: Once the cookies are done, don’t keep them in a glass cookie jar – the consequence would be that you see them all the time and simply can’t stop eating them 🙂