Silvercrest SGP 28 A1 - Manual (Page 57)

54 SGP 28 A1
GB
MT
Spritzgebäck cookies 2
♦ 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
1) Whip the butter, sugar, vanilla sugar, salt, egg and egg white until frothy, blend
in the fl our.
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.
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.
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