Easter shortbread biscuits
Ingredients
250 g plain flour
50 g ground almonds
150 g Dansukker Brown Sugar
1 tsp Dansukker Vanilla Sugar
1 egg
150 g butter or margarine, softened
Filling
200 g good quality white or milk chocolate
50 g butter or margarine
Decoration
300 g Dansukker Icing Sugar or Icing Sugar with Chocolate
15 ml liquid margarine or vegetable oil
30 ml water, fruit squash or fruit juice
Instructions
Work together all the ingredients for the pastry. Put the dough in a plastic bag and refrigerate for at least 30 minutes. Roll out the dough to a thickness of 2-3 mm on a floured surface. Cut out shapes with a cookie cutter. Place the biscuits on a parchment-lined baking sheet and bake in the centre of the oven at 175°C for about 15 minutes. Leave to cool on a wire rack. Melt the butter or margarine in a pan. Break the chocolate into pieces and place in the melted fat. Melt at a low heat. Leave the mixture to cool for an hour, then beat it with an electric whisk at high speed. Spread the filling on half of the biscuits and gently press the other biscuits on top. Mix together all the ingredients for the icing. Ice the biscuits using your imagination.
Tip
You can also serve the biscuits singly without the filling. Make a hole in some of them and hang them up as Easter decorations.
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