Ingredients:
100 g sugar
200 g cold butter
300 g flour
1 egg
200 g milk chocolate couverture
Method:
Mix sugar, butter, flour and egg together to form a dough. Form dough into a ball and store in the fridge for about one hour.
Roll out dough to 2 mm thickness and cut out snowflake shapes. Place them on a baking tray which is lined with baking paper and bake in a preheated oven at 220ºC (Fan: 170ºC) for about 9-10 minutes. Leave aside to cool down.
Melt couverture in a bowl over a water bath. Half dip cookies and place them on a baking tray which is lined with pergament paper. Leave to set overnight. Then, store in a lined airtight container (place paper in between each layer).
Happy Baking!
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