Bee sting biscuits

Name: Bee sting biscuits
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 22
Ingredients: 1.2 kg Flour; 800 g Butter; 300 g Icing sugar; 2 Eggs (Gr. M); 75 g Butter; 75 g Sugar; 1 TABLESPOON Honey; 100 g flaked almonds; 3 TABLESPOONS Milk; 85 g white couverture; 30 g double cream; 12,5 g Coconut oil; 7-10 Tbsp Flour; baking paper; 1/4 of the base dough

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 22

1.2 kg Flour
800 g Butter
300 g Icing sugar
2 Eggs (Gr. M)
75 g Butter
75 g Sugar
1 TABLESPOON Honey
100 g flaked almonds
3 TABLESPOONS Milk
85 g white couverture
30 g double cream
12,5 g Coconut oil
7-10 Tbsp Flour
baking paper
1/4 of the base dough

Directions

1
For the basic dough, put flour, butter in flakes, icing sugar and eggs in a bowl. First work into a smooth dough with the dough hook of the hand mixer, then with your hands.
2
For the bee sting cast, melt butter, sugar and honey in a pot. Add almonds and bring to the boil while stirring. Stir in milk. Set aside to cool.
3
Roll out the dough on a lightly floured work surface to a thickness of approx. 5 mm. Roll out 44 rectangles (each approx. 3 x 4 cm) with a dough wheel. Knead the dough again and again and roll out again. Spread the icing on half of the rectangles. Place the cookies on 2 baking trays lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) one after the other for 8-10 minutes. Take out and let cool down.
4
For the cream filling, chop the couverture finely and melt over a warm water bath. Add the double cream and coconut oil to the couverture, warm up and mix. Allow the cream to cool and fill into a piping bag with punched spout. Spray the cream onto the cookies without the bee sting cast. Put the bee sting cookies on top and let them get firm. Store cookies in the refrigerator.