Smarties Petit Beurre

Prepare the Guetzli according to the recipe from our Chocolate butter cookies to. For this, add 75 g icing sugar and 75 g soft butter to a mixing bowl and mix them with the flat beater into sprinkles. Icing sugar makes the dough nice and smooth.

Add 1 egg and 1 tsp Liquid aroma vanilla and mix everything for 1 minute on low speed. At the end, add 200 g flour and knead briefly into a dough. If you knead too long, the gluten develops too much and the cookies rise during baking and form bubbles. So it's better to continue by hand and shape the dough into a ball.

Place the dough on baking paper, dust it lightly with flour and roll it out to 3 mm thickness with dough sticks. Slide it onto a perforated aluminium tray and place it in the freezer for 15 minutes. This makes it much easier to cut out later.

Preheat the oven to 170 °C fan. Cut out the Guetzli with the Petit Beurre cookie cutter and place them on a perforated aluminium tray with perforated baking mat. We used the Classic set; sets for every season can be found in the category Guetzli and cookies.

Prick each Guetzli twice with a fork and bake for 10 to 12 minutes. Then let them cool completely.

Melt 300 g Deco melts in the microwave at 600 watts for 1 minute. Stir well and repeat until everything has completely melted. Deco melts are super practical because you don't need to temper them.

Fill the cavities of the mould with the melted Deco melts, tap the mould lightly on the work surface so the air bubbles rise, and sprinkle the colourful chocolate dragées on top.

Let the tablets set in the freezer for 10 minutes. Then turn the mould out onto the work surface: this way the tablets come out very easily. Repeat this step until the Deco melts are used up.

Fill a little melted Deco melts into a piping bag and place a small dollop on the top of each Guetzli. Place the tablets on top, chocolate dragées facing up. Your little Guetzli are ready and will delight every connoisseur!