Shepherd`s Chopsticks
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 50) |
Ingredients
- 2 egg (s)
- 2 tablespoon vanilla sugar
- 125 g suar
- 0.5 teaspoon ½ cinnamon
- 125 g flour
- 0.5 teaspoon ½ baking powder
- 50 g currants
- 100 g almond (s), chopped
- 125 g raisins (rum raisins)
- 100 g chocolate flakes
- 100 g couverture, whole milk (for decoration)
- 100 g couverture, dark (to decorate)
- Pistachios, chopped (for decoration)
- Desiccated coconut, (to decorate)
- Fat, for the baking sheet
Print Recipe
Pin Recipe Instructions
- Beat the eggs with 1 tablespoon of warm water until frothy. Add the vanilla sugar, sugar and cinnamon and stir until the mixture is creamy. Mix the flour and baking powder in a second bowl and fold into the mixture by hand using a spatula. Stir in currants, almonds, rum raisins and chocolate shavings one after the other. Grease the baking sheet and spread the mixture evenly, about 1 cm thick. Preheat the oven to 175 degrees and bake for 12-15 minutes, then allow to cool. Use a sharp knife to cut sticks of approx. 6 cm and carefully lift them off the sheet. Melt the whole milk and dark chocolate couverture together in a water bath and either dip the sticks about 1/3 or brush them with a brush. Sprinkle chopped pistachios or coconut flakes on the still soft couverture.
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