England Shortbread

Mix the butter and sugar with the whisk of the hand mixer to a foamy mass. Mix the flour and salt. Knead the orange peel and flour into the butter using the dough hook of the hand mixer. Then chill for about 30 minutes.

Roll out the dough 5-8 mm thick and cut into strips (about 7cm x 2cm). Place 2 cm apart on 2-3 baking sheets lined with baking paper and poke holes in the biscuits with a wooden stick. Bake the trays one after the other in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for approx. 15 minutes

Take out the biscuits and let them cool down. Melt the couverture over a warm water bath and decorate the biscuits