Small shortbread quite simple and quick to do.
A touch fun to fill a rainy afternoon with my mini chocolate Miss.
I found the recipe on the blog Hanane , recipes circulating on the net a lot and seemed to me friendly. We have tested and tasted with great pleasure.
A touch fun to fill a rainy afternoon with my mini chocolate Miss.
I found the recipe on the blog Hanane , recipes circulating on the net a lot and seemed to me friendly. We have tested and tasted with great pleasure.
for a batch of shortbread (about 40)
120 g soft butter half salt
100g icing sugar
1 tsp vanilla sugar
10 ml oil
1 egg
50 g almond powder
350 g flour
1 tablespoon baking powder chemical
120 g soft butter half salt
100g icing sugar
1 tsp vanilla sugar
10 ml oil
1 egg
50 g almond powder
350 g flour
1 tablespoon baking powder chemical
150 g of dark or white chocolate for decoration
Remove the butter from the refrigerator at least one hour before starting.
Once the butter is soft, preheat oven to 180 degrees.
In a bowl or the bowl of your food, strongly mix the soft butter with the icing sugar and vanilla sugar. The mixture should become creamy. Add oil, egg and mix well.
Finally add the almonds, flour and yeast. Work the dough to make it homogeneous.
Make small balls with the dough and flatten slightly. Place on a baking sheet covered with baking paper.
Draw "stripes" on each cookie with a fork (press lightly with the tines of the fork on each crushed ball of dough)
Bake for 12 to 15 minutes 180 °. The cookies should remain very clear but be just cooked. They are a bit soft at the exit of the oven and not harden later.
Cool cookies.
Melt in double boiler or in the microwave the chocolate. Highly stir when he still has a few unmelted pieces, they will melt with the heat of rest and everything will be smooth.
Dip each cookie into melted chocolate (dip half the cookie) and place on a sheet of paper parchment. Allow to dry in the open air before eating.
Once the butter is soft, preheat oven to 180 degrees.
In a bowl or the bowl of your food, strongly mix the soft butter with the icing sugar and vanilla sugar. The mixture should become creamy. Add oil, egg and mix well.
Finally add the almonds, flour and yeast. Work the dough to make it homogeneous.
Make small balls with the dough and flatten slightly. Place on a baking sheet covered with baking paper.
Draw "stripes" on each cookie with a fork (press lightly with the tines of the fork on each crushed ball of dough)
Bake for 12 to 15 minutes 180 °. The cookies should remain very clear but be just cooked. They are a bit soft at the exit of the oven and not harden later.
Cool cookies.
Melt in double boiler or in the microwave the chocolate. Highly stir when he still has a few unmelted pieces, they will melt with the heat of rest and everything will be smooth.
Dip each cookie into melted chocolate (dip half the cookie) and place on a sheet of paper parchment. Allow to dry in the open air before eating.
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