Butter biscuits have been a companion through our everyday lives for many generations. For some they mean childhood, for others they are a little snack between walks or at work. One thing is certain: they are popular. That's why we've come up with our own butter biscuit variant that we'd like to share with you. A delicious butter biscuit with a subtle hint of vanilla, decorated with a beautiful, Christmasy, high-quality couverture decor. The chocolate mould and biscuit cutter are both included in the set and make for an easy working process. Of course, you can vary the thickness of the biscuit and chocolate and their ratio to each other as you wish. Go on, get into the kitchen, put on your apron and get started! 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 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 rest of the ingredients and knead with your hands until you have a firm, homogeneous dough.
Wrap the dough in cling film and place it in the fridge for at least one hour.
After the cooling time, preheat the oven to 170 ºC convection oven.
Then knead the dough briefly to soften it 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 with it. Repeat the process until all the dough has been used.
Place the biscuits on a baking tray lined with baking paper and bake them in the preheated oven for 10-15 minutes.
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 during the pouring process and you have a nice, smooth surface. Turn the mould over from time to time during this process to check that you have brushed all the nooks and crannies of the chocolate mould.
Then run a metal horn over the mould 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 the chocolate. Try to work as cleanly as possible.
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 chips onto your butter biscuits with a little extra couverture.
Finally, you can decorate them with a little gold or bronze powder, but that's entirely up to you.
Casting your own chocolate Easter bunnies
Make your own decor roulade
Cinnamon star recipe
Correctly temper couverture and chocolate
Making Halloween chocolates
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