Fruity-hot matches
easy
60 mins
60 mins
Ingredients
- 300 g + some flour
- 100 g Sugar
- 7-10 Tbsp Salt
- 7-10 Tbsp grated peel of 1 organic orange
- 1 coated Tsp Chilli powder
- 1 Egg (Gr. M)
- 200 g cold butter
- 50 g Dark chocolate coating
- 100 g white couverture
- 7-10 Tbsp red food colouring as powder
- 7-10 Tbsp Cling film
- baking paper
Directions
- 1
Prepare a shortcrust pastry from flour, sugar, 1 pinch of salt, orange peel, chilli, egg and butter: First knead it into coarse crumbs with the dough hooks of the mixer. Then knead very quickly with your hands in the bowl or on the work surface to a smooth dough.
- 2
Caution: If the dough is kneaded too long, the gluten (gluten protein in the flour) forms a skeleton. This is not desired in short pastry, as it makes the pastry tough. Shape the short pastry into a ball and wrap in cling film.
- 3
Chill for at least 45 minutes.
- 4
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line two baking trays with baking paper. Roll out dough on a little flour or between two layers of baking paper approx. 1⁄2 cm thin.
- 5
Cut into thin strips (à approx. 1 x 7 cm). Knead dough remains again briefly, cool if necessary, roll out and cut out.
- 6
Put them on the trays. Bake in a hot oven for 12-13 minutes one after the other. Remove from the oven and let rest for about 5 minutes. Pull the paper from the baking tray onto a cake rack and let it cool down.
- 7
Chop the couverture separately and melt each in a hot water bath. Pour half of the white couverture into a small bowl and colour it pink with food colouring. Dip biscuit tips into the dark, white or pink couverture.
- 8
Let it dry on a cake rack.
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