Shortbread biscuits

AUTHOR
Melissa Olsen
DIFFICULTY
very easy
RATING
5 5
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 40
  • 250 g soft butter
  • 250 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
  • 15 g Coconut oil (e.g. palm oil)
  • baking paper

Directions

  1. 1

    Line two baking trays with baking paper. Mix butter, sugar, vanilla sugar and 1 pinch of salt with the whisks of the mixer. Stir in eggs and milk. Mix flour and baking powder, sieve over it and stir in lemon peel briefly.

  2. 2

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2). Put the firm dough in portions through a mincer with a pastry cutter or into a piping bag with a large star-shaped spout (see

  3. 3

    tip below). Spray in strips of approx. 7 cm and place on the trays. Bake in the oven for 12-15 minutes. Let them cool down.

  4. 4

    Chop the chocolate coating. Melt with coconut oil in a hot water bath. Dip the biscuits halfway into each, drain and allow to dry. Lasts 3-4 weeks in tins.

Nutrition Facts

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