Horst Lichters orange shortbread

Name: Horst Lichters orange shortbread
Cook time: 45 min
Total time: 45 min
Yield: 50
Ingredients: 250 g Butter; 150 g Sugar; 7-10 Tbsp pulp of 1 vanilla pod; 7-10 Tbsp grated peel of 1 untreated orange; 2 Eggs (size M); 2 coated Tsp Baking Powder; 500 g Flour; 50 g Dark chocolate; 1 TABLESPOON Icing sugar; 1 TEASPOON Cocoa powder; 7-10 Tbsp MEAT GRINDER + SPRAYING ATTACHMENT; baking paper

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 50

250 g Butter
150 g Sugar
7-10 Tbsp pulp of 1 vanilla pod
7-10 Tbsp grated peel of 1 untreated orange
2 Eggs (size M)
2 coated Tsp Baking Powder
500 g Flour
50 g Dark chocolate
1 TABLESPOON Icing sugar
1 TEASPOON Cocoa powder
7-10 Tbsp MEAT GRINDER + SPRAYING ATTACHMENT
baking paper

Directions

1
Cream butter, sugar, vanilla pulp, orange peel and eggs. Mix baking powder and flour. Add bit by bit and knead to a firm dough. Put the dough in the fridge for 2 hours. Then turn in portions through a meat grinder with a spraying attachment.
2
Either put approx. 10 cm long strips, formed directly into circles, or approx. 5 cm long strips on baking trays lined with baking paper. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 10-12 minutes, let cool down. To decorate, chop the chocolate and melt on a warm water bath. Sprinkle the biscuits with the chocolate and let them dry. Mix icing sugar and cocoa and sieve over the cookies