Shrotbread Christmas pastry decorated with almond crisps and milk chocolate.
No. of servings
|All-purpose flour / plain flour||500||g|
|Baking powder for gingerbread||1||teaspoon|
all-purpose flour / plain flour 1.1 lb (500 g) • unsalted butter 10 oz (280 g) • powdered sugar 4.25 oz (120 g) • salt • ground walnuts 3.5 oz (100 g) • vanilla sugar ¼ oz (8 g) • baking powder for gingerbread 1 tsp • egg yolk 2 pcs • chicken egg 1 pc
Cut butter into small pieces and put it in a bowl. As soon as butter becomes soft, add flour into the bowl, sugar, a pinch of salt, ground walnuts, vanilla sugar, baking powder, egg yolks, one whole egg. Knead the dough by hand.
Let the dough rest in cold place for 30 minutes. Preheat convection oven at 300°F (150°C) C. Use a rolling pin to spread the dough until it is about 3 mm thin.
Cut little stars out of the dough and transfer them into baking tin lined with parchment paper. Brush every star with rum and sprinkle with almond crisps. Bake at 300°F (150°C) C for 10 minutes.
milk chocolate 7 oz (200 g)
Melt chocolate over a water bath.
Dip edges of the stars into chocolate. Let them stiffen in the cold place.