Sandwich biscuits

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Cream icing sugar and fat with the whisk of the hand mixer. Wash the lemon hot, dab dry and grate the peel thinly. Squeeze the lemon. Add the lemon juice, milk, egg, vanillin sugar and 1 pinch of salt to the fat-sugar mixture and whip again.

2. 2

   Add the flour and carefully fold into the mixture with a wooden spoon so that it does not collapse. Pour the dough into a piping bag with a star-shaped spout. Line a baking tray with baking paper and mark 5 triangles with a lower edge length of 9 cm.

3. 3

   Now squirt the dough onto the triangles. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for about 15 minutes. Remove and let cool on a cake rack.

4. 4

   Repeat the procedure. Place a bowl in a pot with some water. Add the chocolate coating to the bowl and let it melt at low heat. Stir frequently. Dip one long side of the sandy pastry in the chocolate coating, turn it over the tip and dip the opposite side in the chocolate coating.

5. 5

   Drain on a cake rack and allow to set. Makes 10 pieces. Biscuits can be kept fresh for 1-2 weeks in a well sealable tin.