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Colourful shortbread rings

7 Liked
1 Comment
★★★★★ (5.0)
 

Shortbread biscuits - with bakeproof sugar sprinkles

Spritz biscuits are probably one of the most popular biscuits at Christmas time. But you can also enjoy these biscuits during the year. Simply give them a new look and you can enjoy them outside of the Christmas season. We have added our new baking-safe sugar sprinkles to these almond biscuits. This gives them a wonderful colourful look. The bakeproof sugar sprinkles really don't melt and don't leave any unsightly colour stains, they really do keep their shape. Finally, the squiggles are stuck together with apricot jam and half of them are dipped in tempered couverture. Well, if that doesn't sound like a heavenly recipe, hmm? But why not see for yourself and bake these delicious shortbread biscuits? They really can be made in no time at all.

As always, you can download the recipe at the end of this post.

Most important key data

Quantity: 18 pieces

Baking time: approx. 10 to 12 minutes

Difficulty level: Easy

Shelf life: 1 month

Shortbread dough

Butter | soft200 g
Almond paste240 g
Icing sugar40 g
Whole egg | beaten egg60 g
Salt4 pinches
Lemon zest | organic4 pinches
White flour240 g
Sugar sprinkles | bakeproof70 g

Completion

Apricot jamapprox. 150 g
Couverture | temperedapprox. 200 g

Making the shortbread dough

Preheat the oven to 170 ºC fan.

Mix the softened butter with the almond paste (to make the almond paste, simply mix the marzipan with the egg whites until you have a spreadable mixture) using a hand mixer or food processor until everything is well combined and the mixture is light and fluffy. Then add the icing sugar and the whole egg until you have a homogeneous mixture.

Now add the lemon zest, salt and flour and stir briefly until you have a nice dough. Finally, fold the baking-safe sugar sprinkles into the mixture using a rubber scraper.

Fill the mixture into a piping bag with a 12 mm star nozzle and then pipe small rings with a diameter of approx. 6 cm onto a baking tray. Leave 2 to 3 cm space between each ring. If you like, you can now add a few sprinkles on top.

Place the rings in a preheated oven at 170 ºC for approx. 10 to 12 minutes.

Completion

Leave the baked curls to cool slightly and then turn half of the biscuits over so that the flat side is facing upwards. Pour the apricot jam into a piping bag, cut a small hole in it and then pipe a small circle onto the biscuits.

Now place a dough ringlet on a suitable base. We would recommend that you leave the curls to prove for a day. Firstly, this will improve their flavour and secondly, they will stick together better.

Once the kringles are well infused, you can now dip them in tempered dark couverture. You can of course also use any other couverture or (coloured) cake icing if you don't want to temper. You don't need the full 200 g of couverture specified to coat the curls, you may need 80 to 100 g. We have only specified this amount so that you can dip the biscuits well.

Allow the couverture to drip off over the bowl or the tempering device so that the curl looks nice later and does not form a "foot" at the bottom. Then place it on a sheet of baking paper and allow the couverture to set. As long as it has not yet set, you can sprinkle more sugar sprinkles on top or use other decorations. There are no limits to your creativity.

Storage & shelf life

In a biscuit box, the shortbread rings will keep for up to a month without any problems. You can freeze these biscuits for up to 2 months.

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Posted in: Sweet recipes, Cakes and pastries, Cookies and biscuits

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Comments

  • Rezept Spritzgebäckkringel
    By: Tania Treibenreif On 2024-09-29
    Rating:
    ★★★★★ (5.0)

    Liebes Mini Schoggi Team

    für die Spritzgebackkringel benötigt man , gem. Rezept, eine Mandelmasse. Meine Frage nun, wie stelle ich diese her oder wo kann ich sie beziehen,,, im Shop ist sie leider nicht vorhanden.

    besten Dank für Eure Bemühungen

    liebe Grüsse Tanai

    Replied by: Nicholas Burk On 2024-09-30 Hey Tania
    besten Dank für Deinen Kommentar. Mandelmasse kannst Du selber machen, indem Du Marzipan mit flüssigem Eiweiss vermischst. Hierbei gibt es leider keine Faustregel. Füge einfach so viel Eiweiss zum Marzipan hinzu, bis Du eine streichfähige Masse erhältst. Mit dieser kannst Du dann das Gebäck machen. :)

    Liebe Grüsse
    Dein miniSchoggi Team

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