The cinnamon cup covers are a delicious and easy proposal to enjoy our hot chocolate or tea in a different way.
Usually, when we prepare tea or hot chocolate, it’s almost mandatory to accompany it with some cookies, but with these cup covers, we create a fun and tasty lid to nibble on.
Prepare a beautiful and fragrant shortbread flavored with cinnamon, shape it with a cookie cutter or a glass, make the handles, and into the oven they go! In 15 minutes, your home will smell amazing, and you’ll have created the most original cinnamon cup covers!
Fun, right? And let me tell you, you could also think of them as a gift idea for that special friend who loves to pamper herself with a herbal tea!
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 5 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 149.21 (Kcal)
- Carbohydrates 18.44 (g) of which sugars 11.48 (g)
- Proteins 1.93 (g)
- Fat 7.51 (g) of which saturated 2.82 (g)of which unsaturated 4.20 (g)
- Fibers 1.12 (g)
- Sodium 111.29 (mg)
Indicative values for a portion of 20 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Prepare the basic shortcrust pastry, flavoring it with a pinch of cinnamon powder; let it rest and then proceed.
- 2 cups shortcrust pastry
- 3.5 oz 50% dark chocolate
- to taste chopped pistachios
Steps
– Preheat the oven to 350°F
– Roll out the shortcrust pastry and cut out 6 pieces with a diameter suitable to cover your cups (a glass will work fine if you don’t have the right cutter); place the cookies on a silicone mat or parchment paper and refrigerate while the oven is preheating.
– With the pastry scraps, form small cylinders that will be used for the handles; or use a small star or heart-shaped cutter. Refrigerate these for a few minutes as well.
– Then bake for 10/12 minutes
– Melt the chocolate and let it cool slightly.
– Dip a pastry brush in the chocolate and decorate the edge of the cookies, then roll the chocolate-coated edge in the chopped pistachios.
– Lightly coat the base of the prepared handles with the melted chocolate and attach them to the cookies (or the tips of the stars).
– Allow everything to solidify and then use them to garnish your cups!
