Mini Paws

Name: Mini Paws
Cook time: 1 h
Total time: 1 h
Yield: 40
Ingredients: 300 g soft butter; 100 g Icing sugar; 2 packages Vanilla sugar; 7-10 Tbsp grated rind; 7-10 Tbsp from 1 organic orange; 2 Eggs (Gr. M); 2-3 TABLESPOONS Milk; 350 g Flour; 50 g Cocoa; 1 glass (270 g) white chocolate cream; baking paper; 7-10 Tbsp Piping bag with star nozzle; 7-10 Tbsp Freezer bag

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 40

300 g soft butter
100 g Icing sugar
2 packages Vanilla sugar
7-10 Tbsp grated rind
7-10 Tbsp from 1 organic orange
2 Eggs (Gr. M)
2-3 TABLESPOONS Milk
350 g Flour
50 g Cocoa
1 glass (270 g) white chocolate cream
baking paper
7-10 Tbsp Piping bag with star nozzle
7-10 Tbsp Freezer bag

Directions

1
Cream butter, icing sugar and vanilla sugar with the whisks of the mixer. Stir in orange zest, eggs and milk one after the other. Mix flour and cocoa. Stir in briefly.
2
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line two baking trays with baking paper. Pour the dough into a piping bag with a large star-shaped spout. Spray a total of approx. 80 flat tuffs (approx. 2 cm Ø each) onto the baking trays, pulling the spout slightly to the side.
3
Bake in a hot oven for 6-8 minutes one after the other. Remove from the oven and leave to cool for about 5 minutes. Then remove from the baking tray together with the paper and let it cool down.
4
Pour the chocolate cream into a freezer bag. Cut off one corner. Spray the underside of 40 biscuits with the chocolate cream. Put the remaining biscuits on top and press them on a little. Cool for about 30 minutes.