Eiffel Tower biscuits

Name: Eiffel Tower biscuits
Cook time: 1 h 30 min
Total time: 2 h 30 min
Yield: 35
Ingredients: 125 g soft butter; 50 g Sugar; 175 g Flour; 7-10 Tbsp Flour; 150 g Dark chocolate; 10 g Coconut oil (e.g. palm oil); baking paper

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

The French landmark as a crumbly pastry and in addition a café au lait!

COOK TIME
90 mins

TOTAL TIME
150 mins

Ingredients

Servings: 35

125 g soft butter
50 g Sugar
175 g Flour
7-10 Tbsp Flour
150 g Dark chocolate
10 g Coconut oil (e.g. palm oil)
baking paper

Directions

1
Cream butter and sugar with the whisk of the mixer. Quickly knead in the flour. Cover and chill for approx. 30 minutes.
2
Roll out the dough 3-4 mm thinly on a work surface sprinkled with flour. Cut out approx. 35 Eiffel Towers from the dough (cookie cutters e.g. from Birkmann, approx. 10 cm in size). Knead and roll out the remaining dough again and again. Place the biscuits on two baking trays lined with baking paper and bake them one after the other in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for 8-10 minutes until golden brown. Let them cool down.
3
Divide the chocolate into pieces and melt in a hot water bath with coconut oil. Pour into a small piping bag and spray a grid on the biscuits. Let the biscuits dry.