Shortbread biscuits

AUTHOR
Antoine Long
DIFFICULTY
easy
RATING
3.5 2
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 40
  • 250 g Butter
  • 250 g Sugar
  • 1 package Vanillin sugar
  • 7-10 Tbsp Salt
  • 1 egg (size M)
  • 1 TABLESPOON Milk
  • 500 g Flour
  • 2 coated Tsp Baking Powder
  • 7-10 Tbsp grated rind of 1 untreated lemon
  • 150 g Dark chocolate coating
  • 10 g Coconut oil
  • baking paper

Directions

  1. 1

    Mix butter, sugar, vanilla sugar and 1 pinch of salt with the whisk of the hand mixer. Stir in egg and milk. Mix flour, baking powder and lemon peel and stir in. Put the dough in portions into a luggage press and spread in approx. 7 cm long strips on 2-3 baking trays lined with baking paper. Bake one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 15 minutes.

  2. 2

    Remove the biscuits and let them cool on the baking tray. Chop the chocolate coating and melt with coconut oil over a warm water bath. Dip the cooled cookies half each into couverture. Leave to dry

  3. 3

    Waiting time approx. 1 hour

Nutrition Facts

KCAL
140 kcal
CARBS
17 g
FATS
7 g
PROTEINS
2 g