The birthplace of these crumbly biscuits is Austria. Chocolate ponytails perfectly complement the delicate taste of the biscuit. Cookies go well with soft desserts - ice cream, mousse, whipped cream.
It is necessary
- - butter - 125 g;
- - icing sugar - 25 g;
- - vanilla extract - 1/2 teaspoon (or half a packet of vanilla sugar;
- - baking powder - 1/4 teaspoon;
- - flour - 125 g;
- - starch - 40 g;
- - a tablespoon of milk.
- For glaze:
- - dark or milk chocolate - 100 g.
Instructions
Step 1
Preheat the oven to 170 degrees. Cut butter at room temperature into pieces, beat with a mixer until soft. Sift icing sugar into a cup of butter, add vanilla extract (or vanilla sugar). Continue whisking to make a light cream.
Step 2
Sift flour with baking powder and starch into the cream, stir. Pour in a spoonful of milk, knead the dough with a wooden spoon to get a soft and homogeneous mass. The dough should be of such consistency that it can be easily squeezed out of the pastry bag, but at the same time it should not lose shape on the baking sheet. If the dough is too dense, add a little more milk.
Step 3
Cover two baking sheets with parchment. Fill a pastry bag with dough. To make the cake look beautiful, use a large star attachment.
Step 4
Squeeze 10 strips of dough about 10 centimeters long onto each baking sheet. Bake the liver for 7-8 minutes until a beautiful light golden color. Leave the cookies on baking sheets for 5 minutes, then transfer them to the wire rack until they cool completely.
Step 5
Melt the chocolate in a water bath, making sure that the dishes with chocolate do not touch the water.
Step 6
Cover baking sheets or a free work surface with parchment. Dip each cookie in chocolate at both ends. Let the excess chocolate drain and place the cookies on the baking sheets.
