Margot cookies are a newer and not a very common type of Czech Christmas cookies and a great way to bring something new to the table.
There cookies were invented, without any doubt, by a fan of the traditional Czech chocolate bar called “Margot” which is used in their preparation.
Margot combines a very traditional flavor combination – soy flour, coconut and rum. Yes, rum. Although, in this case, it’s just rum aroma.
And the Margot cookies use the flavor and aroma of the chocolate bar because it’s actually a common Christmas combination which you’ll find in other Christmas cookies such as the Rum Balls.
I like making them despite the fact that it’s an impossible task for me to make their shape nice. You can cut any shape, I use a round cookie cutter but as you can see, they shrink and deform and I just cannot get a nice round shape. Luckily for me, when done and especially on a plate combines with other Czech Christmas cookies, they look fine. So, I invite you to try something new and make these Margot cookies with me.
Before we start, I’d also like to tell you that I have many more Christmas sweets recipes and you can find them all here.
Table of Contents
Margot Cookies – Recipe
You’ll need
For crackers
- 300 g/10.6 oz of plain flour
- 200 g/7 oz of unsalted butter
- 100 g/3.5 oz of of powder sugar
- 1 egg
- 1 tsp of lemon zest
For filling
- 160 g/5.6 oz of Margot bar (2 pcs)
- 150 g/5.3 oz of butter
- 2 tbsp of powder sugr
- 3 tbsp of Czech rum
For topping
- 80 g/2.8 oz of dark chocolate
- 40 g/1.6 oz of unsalted butter
- 80 g/2.8 oz of Margot bar (1 pcs)
How to make Margot Cookies
Crackers
Combine all the ingredients well until you have a smooth dough. Wrap it in tinfoil and let it rest in the fridge for at least 2 hours. Roll it out very thin and cut out cookies of any regular shape.
Preheat your oven to 160°C/320°F. Bake and let them cool down completely.
Filling
Let your butter get to the room temperature and grate the Margot bar. Whisk the butter with sugar until it turns fluffy, then add rum and the chocolate bar. Put a little filling on a cracker (I pipe it with a decorating set but you can just use a teaspoon) and another cracker on top of it.
“Assemble” the Margot cookies in this sandwich-like manner. Now let the cookies set in the fridge or any other cold place, I let them rest over night.
Topping
Melt the chocolate and butter in a water bath and while it melts, grate the last Margot bar.
Dip each cookie in the chocolate, place it on a plate chocolate side up and sprinkle with grated Margot. Let the Margot cookies chill in the fridge.
