Shortbread cookies
- 100 g Icing sugar
- 200 g Butter
- 2 EL Milk
- 1 Egg (size M)
- 1 Package Vanillin-Sugar
- 1 Pinch Salt
- 270 g flour
-
100 g dark chocolate Couverture - baking paper
75 minutes
light
- 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. Fold in the flour. Pour the dough into a piping bag with a large star nozzle. Sprinkle circles or 'S' onto 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 about 12 minutes. Take out and let cool down. Finely chop the couverture and melt over a hot water bath. Dip part of the pastry. Allow to set on a wire rack
- 2.
- Wait about 30 minutes. Photo: Först,
1 piece approx:
- 100 kcal
- 410 kJ
- 1 g protein
- 6 g fat
- 10 g carbohydrates
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