Linz chocolate rolls, sprinkled with coconut
Try these Linz cookies this Christmas, filled and decorated with cocoa cream, dipped in chocolate and sprinkled with coconut. The traditional Linz cookie dough gets a luxurious candy look that you'll find hard to resist thanks to the delicious cocoa cream and chocolate and coconut decorations.
Ingredients · Servings 1 dose
- Dough:
- 300 g plain flour
- 180 g butter or lard
- 100 g powdered sugar
- 1 egg yolk
- ½ teaspoon cinnamon
- 1 bag of vanilla sugar
- a pinch of salt
- Cream:
- 150 g butter
- 150 g powdered sugar
- 1 tablespoon cocoa
- 1 tablespoon grated coconut
- Other:
- 100 g cooking chocolate
- hardened fat as needed
- 50 g grated coconut
Method · 51 min
- Dough: Cut the cold butter into very small cubes or grate it coarsely. In a large bowl, add the plain flour, powdered sugar, vanilla sugar, a pinch of salt and cinnamon, mix. Make a well and add the egg yolk and butter. Work all the ingredients by hand into a soft dough, wrap it in cling film and leave it to rest in the fridge for 30 minutes.
- Preheat the oven to 170–180 °C in advance. Line a baking sheet with baking paper.
- Roll out the dough into a 3 mm thick sheet, cut out 6 cm diameter circles, place them on a baking sheet lined with baking paper and cut out the center of half of the circles. Bake at 170–180 °C for 8–11 minutes.
- Cream: Beat the butter with the powdered sugar and cocoa until foamy. Add the grated coconut to the finished cream.
- Pipe the cream onto the cooled full circle using a pastry bag fitted with a decorating tip around the edge and press the top circle with the hole on.
- Melt the cooking chocolate in a water bath, if necessary, dilute it with solidified fat. Dip the top circle in the chocolate, let it drain well and sprinkle the surface with coconut. Fill the center of the cookie with cream.
