Classic shortbread biscuits

For 40 pieces
  • 100 g Icing sugar
  • 200 g soft butter
  • 2 EL Milk
  • 1 egg (size M)
  • 1 Package Vanillin-Sugar
  • 1 Pinch Salt
  • 250 g flour
  • 150 g whole milk Couverture
  • 10 g Coconut oil
  • baking paper
60 minutes
easy
1.
Mix the icing sugar and butter with the whisk of the hand mixer until creamy. Gradually add the milk, egg, vanilla sugar and salt and stir. Briefly stir in the flour. Pour the dough into a piping bag with a large star nozzle. Sprinkle small circles or 'S' on 2-3 baking sheets lined with baking paper. Bake the trays one after the other in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 10-12 minutes. Take out and let cool down. Chop the couverture, melt with coconut oil over a warm water bath. Dip the biscuits in approx. 1/3, drain and place on baking paper. Allow to dry
2.
30 minutes waiting time
1 piece approx:
  • 90 kcal
  • 370 kJ
  • 1 g protein
  • 6 g fat
  • 9 g carbohydrates

0 Comments

Leave A Comment