John Myers
Shortbread Biscuits with Chocolate
The perfect shortbread biscuits with chocolate recipe with a picture and simple step-by-step instructions.
- 250 g Flour
- 100 g Sugar
- 100 g Butter
- 1 Egg
- 1 tsp Baking powder
- 1 blackboard Chocolate
- 1 blackboard White chocolate
- First, use the paddle of the hand mixer to create sprinkles of flour, sugar, butter, egg and baking powder and then work them into a smooth, non-sticky dough with your hands. Divide into 3 portions and roll out one after the other about 5 mm thick. Either cut out with normal molds or work in patterns according to your own creativity (but this is not a must). I was eager to try things out and tried to conjure up patterns in the biscuits with normal kitchen utensils. Can not be seen afterwards through the chocolate, but it was an experiment.
- Place the biscuits slightly apart on a tray lined with foil or paper and bake lightly at 190 ° on the middle shelf for 10 – 12 minutes. Let cool on a wire rack including baking paper. They are a bit fragile when warm.
- Gently melt both types of chocolate separately over the water bath, but do not let them get too hot, and then decorate the cooled cookies with them as you wish. Don’t be stingy with the chocolate. There shouldn’t be any left over.
- The above quantity of ingredients resulted in a serving of approx. 35 pieces.
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