Shortbread cookies - a popular classic for Christmas
Time
Cooking or baking time: 20 min.
Rest period: 20 min.
Total preparation time: 1 hr. 50 min.
ingredients
- 250 g good butter or margarine
- ? 150 g of sugar / powdered sugar
- 200 g almond flour / flour
- 3 eggs size M
- 1 vial of vanilla flavor
preparation
- I switch the oven to 150 degrees.
- I lay out the baking tray with baking paper and lay the silicone mat on the table.
- First I put the flour in the middle of the silicone mat, then I make a deepening in the flour and put my eggs into it.
- I put the sugar or powdered sugar on the flour and put the butter in flakes around it, I distribute the vial of vanilla flavor drop by drop onto the dough ingredients. From this I knead a smooth, smooth dough, form it into a ball, wrap it in plastic wrap, place it on a dessert plate and put everything in the fridge and let it rest for 20 minutes.
- In the meantime, I take the meat grinder with the cookie attachment and attach it to the kitchen table and put the plate under it.
- Now I put a small pot on the stove, turn on the stove and add black couverture and liquid cream in the pot and let everything melt on a small scale with stirring (the cream prevents the burning of the couverture and gives even a nice shine) ,
- The 20 minutes are up and I can take my dough out of the refrigerator, cut off a larger piece and put it in the mouth of the mincer. Now I turn the crank until the dough comes out the front of the cookie attachment and I can put it on the baking sheet in the different cookie motives.
- When the plate is full, I put it in the oven on the middle rail for 20 minutes. After 20 minutes of baking, I take the cookies out of the oven and let them cool for a few minutes.
- I put the pot with the dissolved black dark chocolate couverture next to the wire rack, where I put kitchen crepe in, so that I do not drip everything and dip the ends of the biscuit cookies in the bittersweet chocolate, put them on the wire rack and let them drain. I repeat the whole process until all the cookies have been baked.
- If they are dry after an hour, I dust them with powdered sugar and the next day I put them in a hermetically sealed can, close the lid and put them in a safe place.
I wish you much fun baking !?
