Chiara, my little girl, asked me if we could make something for Halloween. And since I wanted to try the dark chocolate cream I got a few days ago, I took the opportunity.
I didn’t make anything too elaborate, given Chiara’s skill level, although she proved to be very good. Let’s see the recipe.
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Halloween
Ingredients
- 10.5 oz Shortcrust pastry
- to taste Hazelnut cream
Tools
- Rolling Pin
- Baking Tray
- Parchment Paper
- Cookie Cutter
Preparation
Prepare the shortcrust pastry and let it rest for about 30 minutes in the fridge.
After 30 minutes, roll out a small amount of dough at a time with the rolling pin on a floured surface.
Cut out the cookies with a Halloween-themed cutter.
Remember to make eyes and a mouth on the top cookie to allow the hazelnut cream to spill out.
Bake the cookies at 350°F for about 15 minutes.
Once cooled, put 1 teaspoon of hazelnut cream on the cookie without any holes and place the cookie with eyes and mouth on top.
I used a pumpkin-shaped cutter, but you can have fun with any Halloween-themed cutter.
Have fun.
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