John Myers
Moni’s Shortbread Cookies
The perfect moni’s shortbread cookies recipe with a picture and simple step-by-step instructions.
- 100 g Powdered sugar
- 200 g Soft butter
- 2 tbsp Milk
- 1 Pc. Egg free range Gr. M.
- 1 packet Bourbon vanilla sugar
- 1 Pr Sea salt fine
- 250 g Flour
- 150 g Dark chocolate couverture
- 10 g Coconut oil
- Mix the icing sugar and butter with the whisk until creamy. Gradually add the milk, egg, vanilla sugar and a pinch of salt and stir everything in well.
- Now put the dough in a piping bag or something similar with a large star nozzle and, to your heart’s content, squirt small circles, S-shapes, as everyone has their own ideas, onto a baking sheet lined with baking paper.
- Put the baking sheet into the oven preheated to 200 ° C for 10 – 12 minutes.
- In the meantime, chop the coconut oil and the couverture and let them melt in a small bowl over hot water.
- Take the baking sheet out of the oven and let it cool down, dip the cooled shortbread biscuits halfway into the couverture and place them back on the baking paper or, better still, on a smooth sieve to dry.
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