Shortbread biscuits

Name: Shortbread biscuits
Yield: 1
Ingredients: 250 g soft butter; 250 g 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; 10 g Coconut oil (e.g. palm oil); 7-10 Tbsp Cling film; baking paper

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

250 g soft butter
250 g 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
10 g Coconut oil (e.g. palm oil)
7-10 Tbsp Cling film
baking paper

Directions

1
Cream butter, sugar, vanilla sugar and 1 pinch of salt with the whisk of the hand mixer. Stir in ##eggs## and milk. Mix flour, baking powder and ##lemon zest## and knead with the dough hooks.
2
Wrap in foil and chill for about 1 hour.
3
Line two baking trays with baking paper. Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2). Put the very firm dough in portions through a mincer with a pastry cutter (or see
4
Tip), cut into strips of approx. 6 cm and place on the baking trays. Bake in the oven for 12-15 minutes one after the other. Let them cool down.
5
Chop the chocolate coating and melt it with coconut oil in a hot water bath. Dip the biscuits halfway into the chocolate coating and let them drip off. Leave to dry.