Colourful shortbread rings

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★★★★★ (5.0)
Posted on: 2024-09-27
 

Shortbread biscuits – with sugar sprinkles that hold their shape during baking

Shortbread biscuits are probably one of the most popular treats at Christmas. But you can enjoy these biscuits at other times of the year too. Just give them a new look and you can tuck into them even when it’s not Christmas. We’ve decorated these almond shortbread biscuits with our new bake-stable sugar sprinkles. This gives them a beautiful, colourful look. The bake-stable sugar sprinkles really don’t melt and don’t leave any unsightly colour stains; instead, they really do retain their shape. Finally, the rings are stuck together with apricot jam and half-dipped in tempered chocolate. Well, if that doesn’t sound like a heavenly recipe, hmm? But why not see for yourself and have a go at baking these delicious shortbread biscuits? They really are ready in no time at all.

As always, you’ll find the recipe available to download at the end of this post.

Key figures

Quantity: 18 pieces

Baking time: approx. 10 to 12 minutes

Difficulty: Easy

Shelflife: 1 month

Shortbread dough

Butter | softened200 g
Almond paste240 g
Icing sugar40 g
Whole egg | beaten egg60 g
Salt4 pinches
Lemon zest | Organic4 pinches
plain flour240 g
Sugar crumble | oven-stable70 g

Completion

Apricot jamapprox. 150 g
Chocolat de couverture | temperedapprox. 200 g

Making the shortbread dough

Preheat the oven to 170 ºC (fan).

Cream the softened butter together with the almond mixture (to make the almond mixture, simply mix marzipan with egg white until you have a spreadable mixture) using a hand mixer or food processor until everything is well combined and the mixture becomes slightly frothy. Then add the icing sugar and the whole egg until you have a smooth mixture.

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

Fill a piping bag fitted with a 12-point star nozzle with the mixture, then pipe small rings with a diameter of about 6 cm onto a baking tray. Leave a gap of 2 to 3 cm between each ring. If you like, you can now sprinkle a few more sprinkles on top.

Bake the rings for about 10 to 12 minutes in an oven preheated to 170 ºC (fan).

Completion

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

Now place one dough ring onto each matching base. We’d recommend leaving the rings to rest for a day. Firstly, this improves the flavour, and secondly, it helps them stick together better.

Once the rings have had time to rest, you can now dip them in tempered dark couverture. You can, of course, use any other couverture or even (coloured) cake icing if you don’t want to temper the chocolate. You won’t need the full 200 g of couverture specified to coat the rings; you’ll probably only need 80 to 100 g. We’ve simply specified this amount to ensure you can coat the biscuits properly.

Let the couverture drip off over the bowl or the tempering machine so that the pretzel looks nice later on and doesn’t form a ‘base’ at the bottom. Then place it on a sheet of baking paper and leave the chocolate coating to set. Whilst it’s still soft, you can sprinkle more sugar sprinkles over it or use other decorations. There are no limits to your creativity.

Storage & Shelf life

These shortbread rings will keep for up to a month in a biscuit tin. You can freeze them for up to 2 months.

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Nutritional information per 100 g

Energy value in kJ:2036 kJ |Energy value in kcal:487 kcal |Fat:31 g, of which saturated fatty acids: 13 g |Carbohydrates:44 g, of which sugars: 30 g |Protein:7 g |Salt:0.4 g

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

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Comments

  • Spritzgebäckkringel
    By: Niklaus Götti On 2026-08-08
    Rating:
    ★★★★★ (5.0)

    Guten Tag
    Im erwähnten Rezept ist die POS doppelt aufgeführt, jedoch fehlt der Schluss.
    Gruss Niklaus Götti

    Replied by: Rebecca Odermatt On 2026-08-10 Lieber Niklaus
    Besten Dank für den Hinweis, welchen wir gerne noch anpassen. Lieben Dank und frohes Backen. :-)

    Lieber Gruss Rebecca

  • 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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