Today we put a great classic in the Christmas cookies box ! The chocolate spritz are shortbread covered with melted black chocolate, not to be confused with the traditional spritzbredele, finer and crisp which I would also give you the recipe soon;)
For these bredele, I like when the shortbread is very friable and mouth melting, and I lightly flavored it with vanilla. Make sure to let your cookies cool completely before coating them with chocolate, then it is best to place them on a silicone sheet to let the chocolate harden at room temperature (no fridge, it will tarnish the chocolate;))
Chocolate coated shortbreads for Christmas
- 110 g flour
- 40 g cornstarch
- 50 g icing sugar
- 125 g butter
- 1 egg white
- 200 g dark chocolate
In a bowl, mix all the dry ingredients, then add the softened butter and the egg. Mix well until smooth.
Put the dough in a pastry bag fitted with a star tip and zigzag on a plate covered with baking paper. Bake for about 15 minutes at 340°F/170°C.
When leaving the oven, allow to cool before half soaking in the melted chocolate. Let stand at room temperature on a silicone sheet or grid.
The dough must be very smooth to be poached easily, so the butter must really be well softened. If the dough is too firm, work it with your hands for a few moments to soften it.