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Melt-in-your-mouth Shortbread Biscuits
Ingredients:
150 g Butter (softened)
80 g Sugar
1 Packet Vanilla Sugar
1 Egg White
200 g Flour
For decoration: Whole milk or dark couverture chocolate
Method:
Mix the butter, sugar, vanilla sugar and the unbeaten egg white with the electric mixer
until light and fluffy. Mix everything well. Gradually mix in the flour.
Fill the Piping Gun with the smooth dough and either pipe big beautiful spots, rings or
stripes on the baking tray lined with greaseproof paper.
Oven temperature: approx. 180°C (preheated)
Baking time: approx. 12-15 min
Churros
Ingredients:
70 g Butter
¼ l Water
A pinch of salt
4 Eggs
1 tsp Brandy
200 g Flour
For frying: Oil
For decoration: Icing sugar & vanilla sugar, couverture chocolate
Method:
In a saucepan, bring the butter, water and salt to the boil, whilst stirring continuously.
Take the pan off the hob. Add all the flour at once and stir vigorously. Then, put it back on
the hob, and stir the dough on a medium heat until it comes away from the sides of the
saucepan and is smooth and supple.
Let the dough cool. Then, place in a mixing bowl. Gradually stir in the eggs with the elec-
tric mixer. Add the brandy.
Fill the Cookie Press with the dough and pipe strands of dough around 12-15 cm long on
greaseproof paper.
Heat oil in a deep fryer and fry the dough strands until golden brown and drain on kitchen
paper. Whilst still warm, serve with a mixture of icing and vanilla sugar (serving suggesti-
on).
Westmark wishes you: Bon appetit!
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