Caramel short bread with chocolate

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Cream butter, sugar, salt and vanilla sugar with the whisk of the hand mixer. Sift the flour on top and knead to a smooth dough with the dough hooks of the hand mixer. Roll out the dough on a lightly floured work surface to a thickness of approx. 0.7 cm. Cut out cookies with a rectangular cookie cutter (4 x 5.5 cm) with a wavy edge. Place the rectangles on a board and chill for about 30 minutes.

2. 2

   Roughly chop the sweets. Place the cookies on 3 baking trays lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 13-14 minutes. 1-2 minutes before the end of the baking time, spread the sweets on the biscuits, press lightly and bake until done. Remove from the oven and let cool on a cake rack. Coarsely chop the chocolate coating. Melt the couverture and nougat on a warm water bath. Let cool for 25-30 minutes. Pour into a disposable piping bag, cut off the top and decorate the cookies with it. Leave to dry.

3. 3

   Coarsely chop the chocolate coating. Melt the couverture and nougat on a warm water bath. Let cool for 25-30 minutes. Pour into a disposable piping bag, cut off the top and decorate the cookies with it. Leave to dry. Store packed in tins

4. 4

   waiting time 3 hours

Nutrition Facts

KCAL
130 kcal

CARBS
18 g

FATS
6 g

PROTEINS
1 g