Chocolate Dipped Star Cookies
Healthy, because
Even smarter
Nutritional values
The higher the cocoa content in the chocolate, the better for the blood pressure, because the flavonoids contained in the chocolate keep it in balance. Dark chocolate is also good for our brain, because it is able to stimulate the blood circulation in the brain and we can be more concentrated.
The Christmas cookies don't have to be chocolate stars, you can also cut out the chocolate cookies in other ways. How about chocolate hearts, for example, which then also fit in every season.
(Percentage of daily recommendation)
| Calorie | 101 cal. | (5 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 0.9 g | (3 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 0.6 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.5 mg | (4 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 2 μg | (1 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0.2 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 115 mg | (3 %) | ||
| Calcium | 17 mg | (2 %) | ||
| Magnesium | 17 mg | (6 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 2 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 7 g |
Ingredients
- for the cookies
- 50 grams Dark chocolate
- 150 grams Pastry flour
- 50 grams sugar
- 1 packet Vanilla sugar
- 1 pinch salt
- 50 grams ground almonds
- ground anise seed
- cinnamon
- 150 grams softened butter (or margarine)
- For decorating
- 200 grams Dark couverture chocolate
- 10 grams Coconut oil
- 50 grams White couverture chocolate
Preparation steps
For the cookies: Coarsely chop the chocolate and melt in a double boiler or heatproof bowl over a saucepan of simmering water. Remove from heat and allow to cool slightly. Combine the flour, sugar, vanilla sugar, salt, ground almonds, spices and butter in a large bowl. Add the melted chocolate and mix everything together using a pastry cutter or two forks. Quickly knead with hands to form a smooth dough. Wrap with plastic wrap and refrigerate overnight.
Roll the dough out onto a floured surface to about 3 mm (approximately 1/10 inch) thick. Cut into stars using a cookie cutter and place on a baking sheet lined with parchment paper. Refrigerate the cookies for about 1 hour, then bake in an oven preheated to 180°C/160°C convection/gas mark 3-4 (approximately 350°F/325°F) for 8 minutes. Remove from the oven and cool on a wire rack.
To decorate: Coarsely chop the dark chocolate and melt in a double boiler or heatproof bowl over a saucepan of simmering water. Dip the cooled cookies into the melted chocolate and place on a baking sheet lined with parchment paper to harden.
Combine the coconut oil and white chocolate in a double boiler and stir until melted. Remove from heat and allow to cool slightly. Transfer the mixture to a freezer bag with the corner tip snipped off and pipe a star onto each chocolate dipped star.
