Chocolate shortbread

Name: Chocolate shortbread
Cook time: 40 min
Total time: 40 min
Yield: 24
Ingredients: 300 g room-warm butter; 2 packages Vanillin sugar; 100 g Icing sugar; 2 Eggs (size M); 350 g Flour; 50 g Cocoa powder

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 24

300 g room-warm butter
2 packages Vanillin sugar
100 g Icing sugar
2 Eggs (size M)
350 g Flour
50 g Cocoa powder

Directions

1
Mix butter, vanillin sugar and icing sugar with the whisk of the hand mixer until creamy. Stir in eggs. Mix flour and cocoa and fold in. Pour the dough into a piping bag with a star-shaped spout and squirt 12 biscuits each onto 2 baking trays lined with baking paper.
2
Put the trays in a cool place for about 1 hour.
3
Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes. Remove the cookies and let them cool down on a cake rack.