Fine Tea Cakes

Summary

Ingredients

• 100 g butter, (soft)
• 40 g powdered suar
• 2 large egg (s), the yolk
• 1 ½ teaspoon vanilla extract
• 125 g flour

Also:

• 100 g dark chocolate
• 30 g butter

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Instructions

1. Preheat the oven to 180 degrees and line two baking sheets with parchment paper.
2. Mix the butter with the powdered sugar until creamy. Stir in the egg yolks and vanilla extract, sift the flour over it and stir in. The dough is filled into a piping bag with a star nozzle and 6 cm long strands are squirted in a zigzag shape onto the prepared baking sheet. Then bake the pastries in the preheated oven for about 12 minutes, or until they are golden in color. Remove and let cool on a wire rack.
3. Melt the chocolate in a double boiler and stir in the butter. Now swap about half of the pastry for the chocolate and let it dry.