Kompernass KH1190 - Manual (Page 12)

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• Bake in a convection oven for 12-15
minutes at 175-190 ˚C.
• The edges should be golden brown.
Allow the biscuits to cool on the ba-
king tray.
Tip: Melt some plain cooking chocolate
in a bain-marie. Spread a teaspoonful of
chocolate onto the cooled biscuits and
decorate them with a half of a walnut.
Depending on the size of the biscuits,
the baking times can vary.
Biscuits 2
Ingredients:
125 g butter
125 g powdered sugar
1 Pkt vanilla sugar
1 egg
1 egg white
250 g plain flour (Type 405)
1 pinch salt
• Whip the butter, sugar, vanilla sugar,
salt, egg and egg white until foamy,
blend in the flour.
• Cover a baking tray with baking paper.
Make small biscuits on the tray with
the cookie gun.
• Bake in a convection oven for 12-15
minutes at 175-190 ˚C.
• Dip the biscuits in molten cooking
chocolate.
Tip: For darker biscuits, substitute 30 gr
of cocoa for the vanilla sugar. Dispense
with the salt and add 1 dessertspoon of
water instead.
Depending on the size of the biscuits,
the baking times can vary.
Biscuits 3
75 g butter
1 Egg, 1 Egg yolk
125 g powdered sugar
Scraped peel of half a lemon
250 g plain flour (Type 405)
• Whip the butter until foamy, slowly
blend in the egg yolk, egg and sugar,
finally the lemon peel and the flour.
• Cover a baking tray with baking paper.
Make small biscuits on the tray with
the cookie gun.
• Brush with egg yolk and sprinkle with
sugar.
• Bake in a convection oven for 12-15
minutes at 175-190 ˚C.
KH1190
KH1190_Elek_Gebaeckpress_UK 14.06.2006 11:08 Uhr Seite 10