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Butter biscuits have been a companion in our everyday lives for many generations. For some, they symbolise childhood, for others they are a snack between meals when hiking or at work. One thing is certain, they are a favourite. We have therefore come up with our own butter biscuit variant, which we would like to share with you. A delicious butter biscuit with a subtle vanilla flavour, decorated with a beautiful, high-quality Christmas couverture decoration. The chocolate mould and biscuit cutter are both included in the set, making it easy for you to work with. You can of course vary the thickness of the biscuit and chocolate and their ratio to each other as you wish. Get into the kitchen, put on your apron and let's go! We look forward to seeing your results!
25 min.
10-15 min.
1h 20 min.
100 g granulated sugar
200 g butter, soft
1 egg
300 g white flour
1/2 tsp vanilla seeds
1 pinch of salt
Beat the soft butter with the granulated sugar until fluffy.
As soon as the mixture is soft and fluffy, add the egg and stir well into the dough.
Then add the remaining ingredients and knead everything together with your hands until you have a firm, homogeneous dough.
Wrap the dough in cling film and put it in the fridge for at least an hour.
After the chilling time, preheat the oven to 170 ºC fan oven.
Then knead the dough briefly to make it a little softer again.
Dust your work surface with a little flour and roll out the dough to a thickness of 5 mm using rolling pins.
Now take the cookie cutter and cut out the butter biscuits. Repeat the process until all the dough has been used up.
Place the biscuits on a baking tray lined with baking paper and bake in the preheated oven for 10-15 minutes.
Then leave them to cool for at least 20 minutes.
Cooled butter biscuits
100 g couverture, dark
100 g milk couverture
100 g couverture, white
Silicone brush & metal horn
Now brush the plastic moulds thoroughly with tempered couverture using a silicone brush. This step is very important so that no air bubbles form later when moulding and you have a nice, smooth surface. Turn the mould over from time to time during this process so that you can see whether you have brushed all the corners and angles of the chocolate mould well.
Then run a metal horn over the mould once to clean it. This will give you clean edges later.
Now fill a piping bag with the tempered couverture and fill each mould with 8-10 g of chocolate. Try to work as neatly as possible here.
Then place the moulds in the fridge for 20 minutes.
After the cooling time, you can release the bars by carefully turning the chocolate mould over on the work surface.
Now stick the Christmas chocolate bars onto your butter biscuits with a little extra couverture.
Finally, you can decorate them with a little gold or bronze powder, but that is of course entirely up to you.
Energy value in kJ: 1901 kJ | Energy value in kcal: 457 kcal | Fat: 26 g, of which saturates: 15 g | Carbohydrates: 48 g, of which sugars: 16 g | Protein: 6 g | Salt: 0.187 g
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