Spritzgebäck Cookies 2 - Silvercrest SGP 28 A1 Operating Instructions Manual

Spritzgebäck cookies 2
GB
1) Whip the butter, sugar, vanilla sugar, salt, egg and egg white until frothy, blend
2) Make small biscuits on the tray with the biscuit shaper.
3) Bake in a convection oven for 12–15 minutes at 175–190°C.
4) Dip the biscuits in molten cooking chocolate.
18
♦ 125 g butter
♦ 125 g powdered sugar
♦ 1 sachet of vanilla sugar
♦ 1 egg
♦ 1 egg white
♦ 250 g fl our (type 405)
♦ 1 pinch salt
in the fl our.
TIP
► For darker biscuits, substitute 30 g of cocoa for the vanilla sugar. Dispense
with the salt and add 1 dessert spoon of water instead.
NOTE
► Depending on the size of the biscuits, the baking times can vary.
SGP 28 A1