Fine shortbread biscuits

Name: Fine shortbread biscuits
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 50
Ingredients: 125 g Cream toffee sweets (cream caramels); 250 g soft butter; 250 g Sugar; 1 package Vanillin sugar; 1 pinch salt, 3 eggs (Gr. M); 325 g Flour; 100 g Cornstarch; 125 g ground almonds (without skin); 1 coated Tsp baking powder, possibly 1-2 tablespoons of milk; 200 g Dark chocolate coating; baking paper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 50

125 g Cream toffee sweets (cream caramels)
250 g soft butter
250 g Sugar
1 package Vanillin sugar
1 pinch salt, 3 eggs (Gr. M)
325 g Flour
100 g Cornstarch
125 g ground almonds (without skin)
1 coated Tsp baking powder, possibly 1-2 tablespoons of milk
200 g Dark chocolate coating
baking paper

Directions

1
Chop the sweets very finely. Cream butter, sugar, vanillin sugar and salt. Stir in the eggs one by one. Mix the flour, starch, almonds and baking powder and stir in alternately with the milk in portions. Fold in sweets
2
Pour into a piping bag with a very large star-shaped spout and squirt approx. 50 curls (approx. 6 cm Ø) onto baking sheets lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 12 minutes. Let them cool down
3
Coarsely chop the chocolate coating and melt in a hot water bath. Dip the curls almost halfway into it. Leave to dry