Milkmaid Shortbreads
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 28 mins |
| Total Time | 1 hr 8 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 225 g butter, soft
- 330 ml condensed milk, sweetened (milkmaid)
- 1 packet vanilla sugar
- 350 g spelled flour type 630
- 1 teaspoon Baking powder
- 1 pinch (s) salt
- 100 g chocolate, white, rouhly chopped
- 75 g peanuts, unsalted, rouhly chopped
- 50 g dark chocolate, chopped
For decoration:
- 50 g dark chocolate
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 degrees top / bottom heat and line 2 - 3 baking trays with baking paper.
- Put the peanuts, dark chocolate and white chocolate in a bowl and mix well.
- Mix the butter with the vanilla sugar and salt until foamy, add the sweetened condensed milk and stir for another minute. Mix flour and baking powder, add and stir in with a wooden spoon. Add the chocolate-nut mixture and fold in.
- Using two teaspoons, place large piles of the dough on the baking sheets with enough space between them.
- Place a tray on the middle rack of the oven and bake for 12-14 minutes. Then bake the second sheet. The crumbs should only be light brown.
- Take out of the oven and let cool down.
- For the decoration:
- Put the dark chocolate in the corner of a plastic bag and hang it in hot water to melt. Cut open the corner and let the chocolate run over the cookies. So draw lines and circles on the cookies.
- The recipe makes about 40 cookies.
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