Shortbread biscuits
easy
50 mins
50 mins
Ingredients
- 1 pack of (500 g) Met boter besprenkelde koekjes
- 250 g soft butter or
- 7-10 Tbsp Margarine
- 2 Eggs (size M)
- 2 TABLESPOONS Raspberry Jelly
- 6 heaped Tbsp Icing sugar
- 50 g firm nut nougat
- 7-10 Tbsp masse
- 100 g Milk couverture
- 5 candied cherries
- baking paper
- 7-10 Tbsp Icing sugar
Directions
- 1
Mix the basic baking mixture, fat and eggs with the dough hooks of the hand mixer to a smooth dough. Pour the dough into a piping bag with a medium star-shaped spout and spray different shapes (circles, stripes, circles, bear paws) of approx. 3-4 cm length onto a baking tray lined with baking paper.
- 2
Bake in the preheated oven (electric cooker: 170°C/ gas: level 2) for approx. 12 minutes. Place on a cake rack and let cool off well. Decorate as you like, for example for the red glaze heat up raspberry jelly in a pot and then mix with icing sugar.
- 3
Dip the biscuits in it until halfway through and let the icing solidify. Stir the nougat with the whisk of the hand mixer until smooth, spread half of the bear paws on the underside with it and place the rest against it.
- 4
Melt the couverture in a water bath, dip the biscuits halfway in and garnish with candied cherries. Fill the rest of the couverture into a freezer bag, cut off a small corner and sprinkle the biscuits in a grid pattern.
- 5
Dust the biscuits with icing sugar as desired.
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