Shortbread cookies with chocolate tips
- 150 g soft butter
- 100 g Sugar
- 1 packet vanilla sugar
- grated zest of 1/2 organic lemon
- Salt
- 1 Egg (Gr. M)
- 250 g Flour
-
50 Starch - 200 g Dark chocolate couverture
- 20 g white plate fat (e.g. Palmin)
- baking paper
72 minutes
easy
- 1.
- Line two baking sheets with baking paper. Mix the butter, sugar, vanilla sugar, lemon zest and a pinch of salt until creamy. Stir in the egg. Mix the flour and starch and stir in briefly in portions. If the batter is too firm, briefly stir in 1–3 tablespoons of cold water.
- 2.
- Pour the dough in portions into a piping bag with a large open star nozzle and squirt in strips 6–7 cm long onto the baking sheet. Twist the piping bag tightly over the dough and forcefully push the dough out.
- 3.
- Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 12 minutes. Let cool down.
- 4.
- Roughly chop the couverture, melt with white fat in a hot water bath. Dip the biscuits in half and let them dry on baking paper.
1 piece approx:
- 70 kcal
- 1 g protein
- 4 g fat
- 8 g carbohydrates
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