Moon biscuits
easy
60 mins
60 mins
Ingredients
- 250 g Flour
- 100 g Sugar
- 150 g Butter or margarine
- 1 egg (size M)
- 1 (200 g) Capuccino cream chocolate bar
- 2 (57 g) Bar Filled milk chocolate with butter and almond caramel
- 7-10 Tbsp Cling film
- baking paper
Directions
- 1
Knead flour, sugar, cold fat in flakes and egg to a smooth shortcrust pastry. Cover and chill for about 30 minutes. Then roll out between 2 layers of cling film about 3 mm thick. Cut out moons of different sizes as desired. Knead the dough again and cut out.
- 2
Place on 2 baking trays lined with baking paper. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 10 minutes one after the other. Let cool down. Melt the chocolate, except for 2 bars, on a hot water bath. Finely chop caramel bars. Spread a thin layer of chocolate on the cookies. Sprinkle with caramel. Spread the rest of the chocolate on top. Scrape the remaining chocolate bars over the cookies and let them dry.
- 3
Finely chop caramel bars. Spread a thin layer of chocolate on the cookies. Sprinkle with caramel. Spread the rest of the chocolate on top. Scrape the remaining chocolate bars over the cookies and let them dry. Makes about 40 pieces
- 4
Per cookie about 370 kJ/ 90 kcal. E 1 g/ F 5 g/ KH 10 g
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