The biscuits have a delicate crumbly texture, they perfectly complement the taste of coffee and go well with soft desserts - mousses, ice cream or fruit salad.
It is necessary
- For cookies:
- - 125 g butter;
- - 40 g starch;
- - 1 tbsp. a spoonful of milk;
- - 1/4 teaspoon baking powder;
- - 125 g flour;
- - 25 g of icing sugar;
- - 1/2 teaspoon of vanilla extract (1/2 bag of vanilla sugar);
- For chocolate glaze:
- - 100 g dark (milk chocolate);
Instructions
Step 1
Beat the softened butter with a mixer to a soft mass.
Add powdered sugar and vanillin, continue whisking.
Then put the baking powder with flour and starch, stir everything again.
After adding milk, knead, you should get a homogeneous soft dough.
If the dough is too dense, add a little milk so that the dough can be squeezed out of the bag well.
Step 2
Fill a piping bag with the large star attachment with dough.
Squeeze 10 strips of dough each 10 cm long onto a baking sheet lined with baking parchment, equally spaced.
It should turn out on 2 baking sheets - 20 blanks.
Bake the cookies for 7-8 minutes in a preheated oven at 170 ° C until light golden brown.
Step 3
Melt the chocolate in a water bath, stirring occasionally.
Dip all the biscuits from both ends in warm melted chocolate and let the excess drain off, then place them on a baking sheet with parchment and leave until the chocolate hardens completely. Store in a container with an airtight lid.
