in Germany

Chocolate shortbread

updated

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Ingredients for 1 servings:

  • 250 g flour
  • 125 g butter
  • ½ pack of baking powder
  • 1 packet of vanilla sugar
  • 60 g sugar
  • 30 g hazelnuts, almonds or desiccated coconut, ground
  • 20 g cocoa powder
  • 2 eggs
  • 1 small bottle(s) of butter-vanilla flavoring
  • 250 g powdered sugar
  • Water, hot, as needed
  • Chocolate sprinkles or desiccated coconut

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

old family recipe

Combine the ingredients in a dough and divide the dough into two portions. Roll out half of the dough, not too thin, cut out cookies, and place them on a baking sheet lined with parchment paper. Repeat the process with the other half. Bake the cookies at 175°C for about 10 minutes, then let them cool briefly. Cover with icing and sprinkle with chocolate sprinkles or coconut flakes. Let them cool and dry completely, preferably overnight. The cookies store well in a tin. This recipe makes enough for two baking trays.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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