John Myers
Ingredients for 1 servings:
- 125 g butter (soft)
- 40 g powdered sugar
- ½ tsp vanilla extract
- ½ tsp lemon zest, grated
- 1 tsp cream
- 80 g flour
- 60 g cornstarch
- 60 g dark chocolate for sprinkling
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Crispy, tender biscuits for coffee
Preheat the oven to 180°C and line a baking sheet with parchment paper. Cream the softened butter with the powdered sugar until creamy. Then add the vanilla extract, lemon zest, and cream and mix briefly. Mix the flour and cornstarch together and stir into the butter mixture. Fill the batter into a piping bag fitted with a star nozzle and pipe 5-6cm-long sticks onto the baking sheet. Bake in the preheated oven for about 15 minutes; they should be just a light color. They should stay lighter; it’s a good idea to check them regularly to make sure they don’t get too dark. Let them cool briefly on the baking sheet and then transfer them to a wire rack to cool completely. Melt the chocolate and place it in a freezer bag. Cut off a small piece from the front and sprinkle it over the Butterfingers. Let the chocolate dry and serve with coffee. The batter yields about 37-40 sticks.
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