Orange – Chocolate – Shortbread Biscuits

Summary

Prep Time	4 hrs
Total Time	4 hrs
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Orange – Chocolate – Shortbread Biscuits

Instructions

Beat the room temperature margarine with the whisk of the hand mixer on the highest setting until creamy. Mix the powdered sugar (if lumpy, sift it beforehand) and vanilla sugar and stir into the margarine. Stir in eggs and milk.
Wash and dry the oranges. Use a fine kitchen grater to rub the peel of the oranges over the margarine and egg cream. After rubbing, stir in the peels again briefly on the highest setting.
Mix the flour and cocoa, sift over the margarine and egg cream and stir in on the lowest setting.
Pour the dough into a piping bag with a large star nozzle and squirt donuts, chopsticks or bear paws onto a baking sheet lined with baking paper and place in the preheated oven.
Baking temperature: electric oven 200 ° without convection or 180 ° with convection.
Baking time: approx. 12 minutes
The recipe makes about 7-8 full trays.
Preparation time up to this point: about 1.5 to 2 hours
After the pastry has cooled down, it`s time to chocolateize.
Cut the whole milk couverture (if you prefer bittersweet, you should use the bitter couverture) with a large knife into as small pieces as possible and carefully melt in a warm water bath.
Dip the cookies one after the other in the liquid chocolate and place them on the baking sheet lined with baking paper. Let the chocolate set in a cool room. Then fill biscuits in pastry jars.
With the specified recipe amount, you should expect another 1.5 to 2 hours for chocolate.
Tip:
When rubbing the orange peel, only the orange part of the peel should be rubbed off, or as little as possible of the white part underneath, as this gives a bitter taste.
The baking paper will stick better to the baking sheet if you moisten the sheet with a little water.

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