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Czech Christmas Beehive Cookies
Magdalena Marsden
Traditional no-bake Czech Christmas Beehive cookies recipe made with broken vanilla biscuits and filled with a cream with rum or egg nog.
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Prep Time
20
minutes
mins
Making & Filling
1
hour
hr
Course
Biscuits
Servings
33
pieces
Equipment
special beehive cookie moulds
or use egg carton with clean plastic bag or cling film
pipping bag
can be made out of a regular small plastic bag
Ingredients
The dough
150
grams
finely broken vanilla biscuits (piskoty)
(about 1 cup & 3/4 cups) use any vanilla or plain biscuits
150
grams
icing sugar (fine confectioners sugar)
100
grams
unsalted butter
2
tablespoons
cocoa powder
2
tablespoons
rum
leave out if you are making these for children or use vanilla essence (1/2 teaspoon)
1-2
tablespoon
cream or milk
The filling
50
grams
unsalted butter
50
grams
icing (confectioners) sugar
2
tablespoons
rum or egg nog
leave out if you are making these for children and add 1/4 teaspoon of vanilla essence
1
egg yolk
use extra milk or cream if you don't want to use raw egg
For the base
33-35
individual biscuit bases (piskoty or plain vanilla biscuits)
small round about 1,5 cm
Instructions
To prepare the dough
Finely crumble the vanilla biscuits using a plastic bag and a rolling pin or something similar. Alternatively chopp them in a food processor.
Cream together the icing sugar and the butter until it's light and fluffy. You can do this with a wooden spoon or with an electric whisk.
Add the cocoa powder and mix in thoroughly.
Add the cocoa powder, icing sugar and butter mix to the finely crushed vanilla biscuits (piskoty).
Ad rum and cream or milk and carefully mix together until you get a fairly firm dough.
Leave to rest, whilst you prepare the filling.
To prepare the filling
Cream together the butter and icing sugar until light and fluffy.
Add the rum or egg nog and egg yolk (or extra rum or cream) and mix together until you get firm, smooth and creamy filling (but not to runny).
Place the cream into a piping bag with a medium size tip or opening.
To assemble the cookies
Use some of the icing sugar to line the cookie mould (or line the egg carton with a clean cling film and use a some icing sugar).
Take a medium size piece from the dough (about a size of a small walnut) and firmly push it into the mould.
Make a hole in the middle of the cookie dough with the bottom of a wooden mixing spoon or something similar.
Fill the hole with the cream until nearly full and stick on the round biscuit (piskot).
Place down (standing up) the Beehive cookies on a tray and repeat with the rest of the dough.
Sprinkle with an aditional icing sugar and eat within 3-5 days of making. Store in a cool, dry place (not necessarily in the fridge).