Latte macchiato pastry

Name: Latte macchiato pastry
Cook time: 40 min
Total time: 40 min
Yield: 40
Ingredients: 125 g soft butter; 75 g Sugar; 250 g Flour; 1 package Vanillin sugar; 1 egg (size M); 1 TABLESPOON Cocoa powder; 1 TEASPOON instant espresso powder; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 40

125 g soft butter
75 g Sugar
250 g Flour
1 package Vanillin sugar
1 egg (size M)
1 TABLESPOON Cocoa powder
1 TEASPOON instant espresso powder
7-10 Tbsp Flour
7-10 Tbsp Cling film
baking paper

Directions

1
Cut the butter into pieces. Knead the sugar, butter, flour, vanilla sugar and egg first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap the dough in foil and chill for about 30 minutes. Halve the dough. Knead half with cocoa and espresso powder.
2
Roll out both doughs to a rectangle (approx. 6 cm wide and 40 cm long; 5-7 mm thick) on a floured work surface and halve lengthwise. Place 2 light and 2 dark strands of dough alternately on top of each other, press firmly and chill for approx. 30 minutes. Cut the dough into approx. 1 cm thick slices and place on 2 baking trays lined with baking paper. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes. Let the biscuits cool down on a cake rack
3
waiting time approx. 1 1/2 hours