shortbread cookies with chocolate tips

Name: shortbread cookies with chocolate tips
Cook time: 1 h 12 min
Total time: 1 h 12 min
Yield: 40
Ingredients: 150 g soft butter; 100 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp grated rind of 1/2 organic lemon; 7-10 Tbsp Salt; 1 Egg (Gr. M); 250 g Flour; 50 Cornstarch; 200 g Dark chocolate coating; 20 g white plate fat (e.g. palmine); baking paper

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
72 mins

TOTAL TIME
72 mins

Ingredients

Servings: 40

150 g soft butter
100 g Sugar
1 package Vanillin sugar
7-10 Tbsp grated rind of 1/2 organic lemon
7-10 Tbsp Salt
1 Egg (Gr. M)
250 g Flour
50 Cornstarch
200 g Dark chocolate coating
20 g white plate fat (e.g. palmine)
baking paper

Directions

1
Line two baking trays with baking paper. Cream butter, sugar, vanilla sugar, lemon zest and 1 pinch of salt. Stir in the egg. Mix flour and starch and stir in portions briefly. If the dough is too firm, add 1-3 tbsp. cold water and stir in briefly.
2
Pour the dough in portions into a piping bag with a large open star-shaped spout and squirt onto the baking trays in 6-7 cm long strips. Turn the piping bag tightly over the dough and press the dough out firmly.
3
Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 12 minutes. Let them cool down.
4
Coarsely chop the couverture, melt with white fat in a hot water bath. Dip the biscuits half in each and let them dry on baking paper.