Whisky Eyes – Baking for Christmas – Recipe From ZDF Pastry Chef Thomas Zoebel

Mix sugar with butter, then add flour, pinch of salt, vanilla and egg. Quickly knead into a shortcrust dough. Roll the dough into a log, wrap in plastic wrap and chill for about an hour.

Knead the dough repeatedly very briskly and form into small balls.

Press in lightly with your thumb until a dimple is formed.

Place the balls on a baking sheet lined with parchment paper. Bake at 190 °C for 10 to 12 min.

For the filling:

Whip the cream, sugar and honey together. Then fold in the whisky. Let it boil again for a short time. Remove from the stove.

Pour the still liquid honey-whisky mixture into the baked cookies. Cool.

After cooling, finely decorate the whisky eyes with dark cooking chocolate. Finally, dust lightly with powdered sugar.

Tip: Do you prefer milk chocolate or dark chocolate? Depending, use whichever you like better.

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