Speckulatius shortbread biscuits

Name: Speckulatius shortbread biscuits
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 40
Ingredients: 100 g Icing sugar; 200 g soft butter; 2 TABLESPOONS Milk; 1 egg (size M); 1 package Vanillin sugar; 3 TSP bouillon spice; 1 pinch Salt; 270 g Flour; 100 g white couverture; 5 g Coconut oil; 20 g chopped pistachio kernels for decoration; baking paper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 40

100 g Icing sugar
200 g soft butter
2 TABLESPOONS Milk
1 egg (size M)
1 package Vanillin sugar
3 TSP bouillon spice
1 pinch Salt
270 g Flour
100 g white couverture
5 g Coconut oil
20 g chopped pistachio kernels for decoration
baking paper

Directions

1
Cream icing sugar and butter in pieces with the whisk of the hand mixer. Stir in milk, egg, vanilla sugar, speculoos spice and salt one after the other. Knead in flour
2
Pour the dough into a piping bag with a star-shaped spout (10 mm Ø) and distribute it in 4-5 cm long S-shaped forms 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. Take out the biscuits and let them cool on the baking tray
3
Chop the couverture and melt it with coconut oil over a warm water bath. Dip about 1/3 of each biscuit in chocolate coating and decorate with pistachios. Allow to dry
4
Waiting time approx. 1 hour