Christmas walnut and chocolate sticks

Name: Christmas walnut and chocolate sticks
Ingredients: 400 g flour; 30 g flour for the work surface and adjustments; 1/2 sachet saffron baking powder; 1 sachet vanilla sugar; 130 g butter; 70 g Rama margarine; 200 g sugar; 1 egg; 30 g sour cream with 40% fat; 100 g ground walnuts; 1 egg; 2 sachets vanilla sugar; 50 g ground walnuts or Dr. Oetker chocolate decoration

Dessert - Christmas walnut and chocolate sticks by Dafina B. - Recipia

Christmas walnut and chocolate sticks are Christmas cookies, baked for 7-8 minutes until lightly golden. The butter, margarine and walnut dough stays tender, like simple tea biscuits, and you can top them with either walnuts or chocolate decoration. I chop the walnuts finely so they’re evenly distributed through the dough. Prep: 25 minutes. Cook: 8 minutes. Rest: 20 minutes. Total time: 53 minutes. Servings: 10. Approximately 520 kcal and 8 g protein per serving.

Ingredients

For the dough

400 g flour
30 g flour for the work surface and adjustments
1/2 sachet saffron baking powder
1 sachet vanilla sugar
130 g butter
70 g Rama margarine
200 g sugar
1 egg
30 g sour cream with 40% fat
100 g ground walnuts

For brushing and decoration

1 egg
2 sachets vanilla sugar
50 g ground walnuts or Dr. Oetker chocolate decoration

Preparation

1. Sift 400 g flour into a bowl and mix it with 1/2 sachet of saffron baking powder and 1 sachet of vanilla sugar. 2. Mix 130 g butter and 70 g margarine, both at room temperature. Mix in 200 g sugar, 1 egg, 30 g sour cream with 40% fat and 100 g ground walnuts. 3. Add the flour mixture and make a soft dough that’s easy to roll out. If it needs more flour, gradually work in some of the 30 g set aside. 4. Dust the work surface with the remaining flour and roll out the dough. Cut it into sticks, beat 1 egg with 2 sachets of vanilla sugar and brush them with it. Sprinkle 50 g ground walnuts or 50 g Dr. Oetker chocolate decoration on top. 5. Arrange the sticks on a baking tray lined with parchment paper and bake in a preheated oven at 200°C for 7-8 minutes, until lightly golden around the edges. Transfer them to a platter and leave to cool for 20 minutes.

Notes

Keep them in a closed tin for up to 3 days. Choose walnuts with a fresh smell and no bitter notes; you may need to adjust the flour slightly depending on the fat content of the butter and sour cream, but the dough should remain easy to roll out. You can replace the 130 g butter and 70 g margarine with 200 g butter or 200 g margarine. They contain gluten, walnuts, dairy and eggs. I serve them on a platter alongside black tea.