Birgits Tea Bag Biscuits
by Editorial Staff
Summary
| Prep Time | 2 hrs |
| Cook Time | 12 mins |
| Total Time | 2 hrs 12 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 grams flour
- 100 g suar
- 1 pinch (s) salt
- 1 packet vanilla sugar
- 1 egg (s)
- 200 g butter, cold
- 200 g dark chocolate couverture
- Sugar pearls, colorful, to decorate
Print Recipe
Pin Recipe Instructions
- Make a shortcrust pastry from flour, sugar, vanilla sugar, salt, egg and butter. I do it by hand, then I have everything under control. Wrap in cling film and let rest in the refrigerator for approx. 45 minutes.
- Preheat the oven to 175 °, with circulating air approx. 150 °. Line two baking sheets with parchment paper.
- Roll out the dough about 2-3 mm thin. Cut into rectangles. For this I make a template beforehand. Poke holes for the tape with a small perforated nozzle. Fold both upper corners inwards and press down.
- The cookies take about 12 minutes to bake. Take out and let rest on the baking sheet for about 5 minutes. Pull off the tray together with the paper and allow to cool.
- Brush 1/3 of the lower side of the biscuits with melted couverture. Sprinkle with sugar pearls and let dry. Decorate with ribbon and small pendants as desired.
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