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Bredele with coconut and chocolate (Alsatian Christmas cookie)
Bredele with coconut and chocolate (Alsatian Christmas cookie)
4.3
14 Reviews.
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Bredele- Alsatian Christmas cookies can be found in many variations of both the shape and taste. Most of them are made with baking powder, egg, flour and sugar as a base. Even though this version it is made with both coconut and chocolate it is not too sweet.

Ingredient List for 12 servings:
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125 gr Butter
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75 gr Sugar
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1 Egg
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200 gr Flour
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1 teaspoon Baking powder
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75 gr Grated coconut
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100 gr Chocolate
Oven temperature:
180 degrees Celsius
Instructions:
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Take out the butter from the fridge and so it becomes soft.
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Start the oven at 180 degrees Celsius.
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Mix the butter and the sugar with an electrical mixer.
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Add the egg in the butter mixture and mix it together thoroughly.
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Pour the flour thru a small sieve in to the batter.
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Add the coconut and the baking powder in the batter and mix it all well.
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Form small balls and place them on a baking sheet.
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Press down a fork on the cookies so it leaves lines on the top of the cookies.
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Place the cookies in the middle of the oven for twenty minutes. The cookies are ready when the surface is light brown in colour.
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Take out the cookies from the oven and let them cool down.
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Melt the chocolate and dip the cookies halfway in the chocolate.
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Place the cookies on a baking paper to let the chocolate dry.
A selection of recipes from the same country.
This recipe is from France , Alsace.
This is a fast dish to make in the middle of the week with chicken fillets. To make the chicken tender do not have too high temperature when you fry it. You can prepare other sauces if you do not like garlic, or fry the chicken in a marinade. Another variation to cook the chicken is to put it on the grill.
A typical autumn or winter French dish for a Sunday lunch with the family. It’s not difficult to make, but it does take a few hours to boil on the stow.
This is a homemade remake of the traditional French Bûche de Noël. Instead of a big log it's made in small single portions. The fun part is to do the decoration on top of the cake, and sense you have many small logs you can decorate them all different from each other if you like.
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