💫🌟Hirschhornplätzchen sind unglaublich lecker und total easy - Thermomix® TM31® / TM5® / TM6®

Hello everyone, welcome to my kitchen. Today I want to bake cookies with you again. And you know the deer horn cookies. Look, this is what they look like. Like a cut deer horn. They are totally delicious. The crust, I'll just say, the skin on the outside. It's totally simple to make. The ingredients for the cookies are available at home. And a dream, I'll tell you. Really delicious. I haven't baked them for ages, I don't even know why. No idea. And how I baked my deer horn cookies, I'll show you now. You have to do it. You have to try it. Let's go. You don't really need a lot of ingredients. You always have them at home. We need 200 grams of sugar. We will now process this into powdered sugar. At level 10 for 10 seconds. Our sugar is now pulverized. We push everything down with a spatula. Like this. Then we add 300 grams of butter. Please use butter and not margarine. It depends on the taste and consistency. We will now beat this with powdered sugar for the first time for 1 minute at level 4. So 2 times 30 seconds, so to speak. So a total of 1 minute, 2 times 30 seconds. The first 30 seconds are over. I just push everything down with the spatula. It's not that much on the edge, but you can see it. A little more powdered sugar. And another 30 seconds. Then we add 500 grams of wheat flour, type 405. I'll show you now. This is what it looks like. A pinch of salt. As always. A quarter teaspoon of vanilla paste. And half a packet of baking powder. These are now kneaded for 1 minute at level 4 to a shortcrust pastry. So, then we push our dough south. You have to work a little more with your hand. But that's not a problem anymore. Spatula out. That's it. Now you just knead such a nice dough with your hand. So, it actually went pretty fast. And so we actually have our beautiful, great dough. We will now halve it. So, then we will form a roll. So, then we will have formed the roll about 2.5-3 cm in diameter. And the second one. Side. Then we need a kind of panade. Here I have a tablespoon of cocoa powder. For the cocoa powder we give a teaspoon of cinnamon. Two tablespoons of sugar. And a tablespoon of semolina. So, we stir that now. That's what it looks like. I'll just put that on a plate now. Half of it. Then a piece of dough comes on it. Then we roll it in there. So, and if we have that practically, then we wrap it in cling film. So, then. And then they come. The second. And then they come now practically so packed. Very important. Overnight in the fridge. So, remember. You can make the dough practically in the morning and then finish baking in the evening. Or you do it in the course of the day and just leave it in the fridge until tomorrow. And we'll see you again tomorrow. Yes, and we continue with our cookies after they were in the fridge overnight. Our rods. This is what they look like. They have become pretty fresh. That's logical. I have now preheated my oven to 180 ° C top and bottom heat. If you want to bake with convection, you can also do it at 160 ° C convection. So, now we cut about 1 cm pieces down. I'll put that aside at the beginning. They won't open much. This is what a slice looks like. I have hazelnuts here now. If you do not tolerate hazelnuts for allergic reasons, you can also take an almond. It's practically flat in there. So, now we press a hazelnut in here, in the dough. So. And then off to the baking sheet. That's it. You don't have to do any more. It really goes quickly. What I wanted to say. If you take your dough out of the fridge, let it acclimatize for about 15-20 minutes. So it's not that hard. And now we're busy for a while. Cut off and simply press a hazelnut into it. So. I'll finish it now. And before I put it in the oven, we'll see each other again. So. Ta-da. This is what they look like now. My whole baking sheet is now ready. And now they come at 180 degrees above and below heat for about 10-12 minutes in the oven. And that's it with baking. And when mine are ready, I'll show you the end result. So, in the meantime, I'm preparing my second sheet. There's still so much left of the one bar. So not much. As you can see, she gets, I guess, two and a half baking sheets out of this dough. Yes. And now it's off to the warm oven. Yes, my dear. My last baking sheet is now in the oven. Look. This is what it looks like. This is my first baking sheet, which I already took out earlier. Look. The back, the front. And they break apart really deliciously on the tongue. And now you know why they have their name. Deer horn blitzchen. Because they also look like deer horns when you cut them into slices. As I said, if you have a nut allergy, you can also replace hazelnuts with almonds. Yes, just try it. They come really great on a blitzless plate. And now I thank you for watching. Enjoy them and say goodbye until next time.