Shortbread biscuits

Name: Shortbread biscuits
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 40
Ingredients: 250 g soft butter; 250 Sugar; 1 package Vanilla sugar; 7-10 Tbsp Salt; 2 Eggs (Gr. M); 1 TABLESPOON Milk; 500 g Flour; 2 coated Tsp Baking Powder; 1 Organic Lemon; 150 g Dark chocolate coating; 15 g Coconut oil (e.g. palm oil); baking paper

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 40

250 g soft butter
250 Sugar
1 package Vanilla sugar
7-10 Tbsp Salt
2 Eggs (Gr. M)
1 TABLESPOON Milk
500 g Flour
2 coated Tsp Baking Powder
1 Organic Lemon
150 g Dark chocolate coating
15 g Coconut oil (e.g. palm oil)
baking paper

Directions

1
Line two baking trays with baking paper. Mix butter, sugar, vanilla sugar and 1 pinch of salt with the whisks of the mixer. Stir in eggs and milk. Mix flour and baking powder, sieve over it and stir in lemon peel briefly.
2
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2). Put the firm dough in portions through a mincer with a pastry cutter or into a piping bag with a large star-shaped spout (see
3
tip below). Spray in strips of approx. 7 cm and place on the trays. Bake in the oven for 12-15 minutes. Let them cool down.
4
Chop the chocolate coating. Melt with coconut oil in a hot water bath. Dip the biscuits halfway into each, drain and allow to dry. Lasts 3-4 weeks in tins.