Chocolate short pastry biscuits

Name: Chocolate short pastry biscuits
Cook time: 1 h
Total time: 1 h
Yield: 40
Ingredients: 250 g Flour; 50 g Icing sugar; 7-10 Tbsp Salt; 2 TEASPOONS Cocoa powder; 2 Egg yolk (size M ); 150 g Butter; 75 g crushed pistachio kernels; 5 pink meringue tuffs (approx. 3 g each); 150 g Dark chocolate; 150 g white chocolate; 7-10 Tbsp pink sugar pearls; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; baking paper

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 40

250 g Flour
50 g Icing sugar
7-10 Tbsp Salt
2 TEASPOONS Cocoa powder
2 Egg yolk (size M )
150 g Butter
75 g crushed pistachio kernels
5 pink meringue tuffs (approx. 3 g each)
150 g Dark chocolate
150 g white chocolate
7-10 Tbsp pink sugar pearls
7-10 Tbsp Flour
7-10 Tbsp Cling film
baking paper

Directions

1
Mix 125 g flour, 25 g icing sugar and 1 pinch of salt. Add cocoa powder to one of the mixtures. Add 1 egg yolk and half the butter in flakes. Knead first with the dough hooks of the hand mixer, then with your hands to 2 smooth doughs. Wrap doughs in cling film and chill for approx. 30 minutes. Roll out doughs one after the other on a floured work surface and cut out circles (approx. 5 cm Ø). Place on two baking trays lined with baking paper.
2
Bake one after the other in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 7-9 minutes. In the meantime, chop the pistachios a little smaller and crumble the meringue. Remove the cookies and let them cool down on a cake rack. In the meantime melt dark and white chocolate separately on a warm water bath. Dark cookies in white chocolate, light cookies in dark chocolate and let them drip off, put them on baking paper. Decorate with pistachios, meringue and sugar pearls and let dry. Store in a cool and dry place
3
1 hour waiting time