THE FESTIVAL CARNET
Stamped Christmas Biscuits with a Snowy Landscape
A yeast-free shortbread pastry for crisp mould cavities, and a chocolate variant in a small snowy landscape.
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A single paste allows two really different finishes. For personalized cookies, use a stamp for food contact, simple pattern or letter. Cold rest and the absence of yeast help the drawing to remain legible; the tiny details fade more easily when cooked.
The landscape variant uses fifteen natural discs and flat chocolate decorations: a thin white layer represents snow, a brown triangle represents a fir tree. The elements remain lying on the biscuit to travel easily, without fragile mounting. The recipe produces about thirty cookies of 6 cm, depending on the thickness and the offcuts.
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The preparation step by step
Butter and sugar mixture
Work 125 g soft butter with 80 g icing sugar and salt with spatula. Stop as soon as the mixture is homogeneous; whipping for a long time would introduce too much air for clean footprints.
Add the egg
Beat the egg with a fork and add it to the butter twice. Scrape the bottom and edges of the bowl so that there is no butter pocket-size left.
Fold in flour
Pour 250 g of flour and mix just enough to collect the dough. Finish with hands without kneading for long. Shapes a flat disc, covers and refrigerates an hour.
Lower regularly
Spread the dough between two sheets of baking paper 5 mm thick. If it becomes sticky, put it back in the refrigerator for ten minutes before continuing.
Cut the disks
Cut out thirty 6 cm discs and place them spaced on the plates. Collect the offcuts only once, cool them and then re-spread them; the yield depends on the regularity of your lower tone.
Stamp one half
Press the lightly stuffed pad on fifteen discs, enough to mark without crossing. Check the meaning of the letters. Leave the other fifteen smooth for the landscapes and refrigerate the plates twenty minutes.
Bake the biscuits
Preheat the oven to 170 °C rotating heat. Bake one baking tray at a time for 12 to 14 minutes: the edges should blond and the center no longer look wet. Monitors the second batch, often faster.
Cool completely
Leave the biscuits on the plate for five minutes and then transfer them to a rack. Decorate only perfectly cold discs: the chocolate would melt and flow on a warm paste.
Prepare the flat trees
Melt 60 g of dark chocolate in short microwave sequences, stirring between each. With a small spoon, draw fifteen triangles of 3 cm on baking paper; a small point is enough to evoke a tree. Let it cool for 20 minutes.
Draw the landscapes
Melt 120 g of white chocolate gently. Spread about a teaspoon on the bottom half of each smooth disc in irregular edge, like snow on the ground. Place a black triangle flat and let it stand for thirty minutes. Keep cookies stamped without cover to leave their pattern visible.
Conservation. Store cold cookies in a dry, airtight container for up to four days. Separate the layers with baking paper; avoids a warm place for chocolatey decors.
Recipe proposal with quantities and step by step. Times vary depending on the material: follow also the markers of texture and cooking.
The benchmarks for success
Custom stamp
Clean the hollows and uses a wide drawing. Do not use an ink pad or an object for which food contact is not intended.
Miniature decor
Stay on a triangle and a snow area per cookie. No support, real branch or figurine is required.
Questions Before You Start
Can I decorate the thirty biscuits?
Yes: plan 240 g of white chocolate and 120 g of dark chocolate, and leave all the discs without imprint.
Will the chocolate stay bright?
Without tempering, a matte finish is normal. The recipe aims for a simple decor, not a showcase chocolate.
May I offer them?
Yes, pack them when the chocolate is fully taken and indicate the allergens as well as the date of preparation.
Baking tips for this recipe
- Work the dough just enough to combine the ingredients after adding flour; avoid prolonged kneading.
- Respect the temperature of the butter and the indicated rest. If a cutting paste becomes sticky, cool it before shaping.
- Keep a regular thickness between pieces of the same batch and monitors the edges at the end of cooking. Let cool before garnishing.
Substitutions and variations
To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.
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