Festive Choco-Cream Twisters
By Alida
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.
Step 6
A little dust of icing sugar will give them that “snowy" touch.
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