Shortbread filled with lemon and chocolate

Shortbread filled with lemon and chocolate

  • 280 g Flour
  • 1/2 c. coffee Chemical yeast
  • 75 g Almond powder
  • 2 tablespoon. soup Icing sugar
  • 115 g Semi- salt butter reduced right into dices
  • 50 g Granulated sugar
  • 1 C. coffee Natural vanilla remove
  • 1 Egg
  • 75 g Chocolate and hazelnut spread
  • 75 g Lemon curd
  • Ice sugar to enhance
  1. Mix the almond powder, topping sugar, and vanilla. Pour this combination right into the dish of a robotic. Add in the dish the butter reduced right into tiny items and the powdered sugar. Beat at tool rate till the combination is foamy. Gradually include the egg, and the flour blended with the yeast, remaining to blend. Finish massaging the dough by hand to develop an uniform sphere. Pack it in stick movie, and get 2 hrs cool down.
  2. Spread the dough with a roll of 3 mm thick. A pointer: take tiny parts of dough to spread out as you go, maintaining the remainder cool (your dough will certainly stay solid and much easier to function). Cut out circles of dough with the round cookie cutter. Reserve fifty percent of the cookies on a cooking sheet lined with parchment paper. Cut out the facility of the various other dough discs, the forms of your selection utilizing smaller sized cookie cutters. Spread these cookies on a 2nd flat pan covered with cooking paper. Bake all biscuits 8– 10 minutes at 190 ° C (tea 6-7).
  3. Let the biscuits cool down on a cake rack.
  4. Sprinkle the biscuits with the topping sugar. Spread the various other discs with 1 tablespoon. lemon curd or chocolate, as wanted. Close with the disc covered with topping sugar.
  5. The cookies prepare to be ground!

The article Shortbread filled with lemon and chocolate showed up initially on Healthy Food Mom.

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