Festive Choco-Cream Twisters

By Alida

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Ingredients

For the white pastry:
250 g self raising flour
100 g sugar
90 g butter
3 tbsp fresh cream
1 tbsp honey
a pinch of salt
For the chocolate pastry:
250 g self raising flour
120 g sugar
100 g butter
40 g full fat milk
30 g unsweetened cocoa powder
1 egg
a pinch of salt

Details

Level of difficulty Average
Preparation time 30mins
Cooking time 30mins
Cost Average budget

Preparation

Step 1

Make the white pastry by working the butter with the sugar to a creamy consistency. Add the remaining ingredients to make a smooth ball.

Step 2

Make the chocolate pastry by working the butter and the sugar first and then by adding the remaining ingredients.

Step 3

Wrap the balls in cling film and put them in the fridge for 45 minutes.

Take small quantities of both pastries, roll them on your worktop to make two long cylinders and twist them around each other.

Step 4

Now shape them as you like: you can roll them to make roses, bend them like hockey sticks or make a garlands.

Step 5

Decorate them with cherries and almonds and line them up on a baking tray over a sheet of baking paper and cook at 180C for about 20 minutes until slightly golden.