A tradition that is always alive,: to stay together with my family and cook: adults and children knead, shape cookies and sweets to share at Christmas. In the kitchen, the atmosphere is warm and we have the occasion to meet each other, to listen to music, to sing Christmas songs, to talk and stay in silence and get in touch with the real Christmas atmosphere. Today I share with you a traditional family recipe: black and white cookies that I have slightly revised, using a type “1” flour, ghee instead of butter and brown cane sugar. I wish you to be able to spend happy holidays and to feel the beauty that is behind the simplest gestures and the most authentic encounters. Merry Christmas.
- flour type “1” 500 g
- 3 organic eggs
- baking natural powder 17 g
- brown cane sugar 250 g
- clarified butter 180 g
- 3 tablespoons cocoa powder
- Put the flour, the baking powder and the sugar in a bowl: add the eggs and the melted clarified butter and mix with a fork; then knead with your hands until you obtain a uniform and not too sticky mixture.
- Divide the dough into two parts (2/3 + 1/3); add three tablespoons of cocoa to the smaller one and knead again until brown.
- Roll out a little white dough and overlap a portion of black dough: roll it up and put it in the freezer for about ten minutes.
- Cut the biscuits into little round of about 3 mm thickness and 3 cm of diameter each and bake them in the convection oven 180 °C degrees, for about 8 minutes.
- Let them cool before bagging them and prepare gift boxes.