Coloured shortbread biscuits
easy
120 mins
120 mins
Ingredients
- 300 g Butter or margarine
- 250 g Icing sugar
- 1 pinch Salt
- 7-10 Tbsp grated rind of 1 untreated lemon
- 500 g Flour
- 125 g Cornstarch
- 200 ml Milk
- 30 g Cocoa powder
- 150 g Dark chocolate coating
- 150 g white couverture
- 50 g Sweets (sugar pearls, chocolate sprinkles)
- 50 g Nuts (pistachios, coconut)
Directions
- 1
Mix the fat in pieces and icing sugar with the whisk of the hand mixer to a smooth mixture. Add salt and lemon peel. Mix flour and starch. Alternate with the milk using the dough hooks of the hand mixer. Then briefly work into a smooth dough with cool hands.
- 2
Divide the dough and work under one half the cocoa. Pour both doughs into a piping bag with star-shaped spout. Spray small fir trees, S-forms and curls onto three baking trays lined with baking paper. Bake one after the other in a preheated oven (electric: 200 °C/ gas: level 3) for 10-12 minutes. Let cool on a cake rack. Melt the couverture separately in a water bath. Allow to cool and melt again. Dip the shortbread biscuits into the couverture as desired or fill a piping bag with couverture and decorate the biscuits with it. Sprinkle with sugar pearls, chocolate sprinkles, ground pistachios or coconut flakes.
- 3
Let cool on a cake rack. Melt the couverture separately in a water bath. Allow to cool and melt again. Dip the shortbread biscuits into the couverture as desired or fill a piping bag with couverture and decorate the biscuits with it. Sprinkle with sugar pearls, chocolate sprinkles, ground pistachios or coconut flakes. Let dry on a cake rack
- 4
Results in approx. 60 pieces
Nutrition Facts
130 kcal
15 g
7 g
2 g
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