Shortbread with choclate spread
Shortbread with choclate spread -


50 g of softened butter.
100 g icing sugar.
01 egg +01 egg yolk.
250g of flour.
200 g GOLD CHOC El wejedene spread.
Icing sugar.


-In a bowl mix the softened butter and the sugar, whisk well.
-Add the eggs and mix into a creamy mixture.
-Add the flour and mix with a spatula, finish by hand, form a ball.
-Spread it in a circle on baking paper.
- Roll out between two baking sheets and chill 01 hour or more.
-Then cut circles and circles with holes in the middle with a cookie cutter.
-Put on a baking sheet covered with baking paper and bake at 175 ° C for 12 minutes.
-When the shortbread cookies are cold, garnish them with the choclate spread GOLD CHOC, sprinkle the perforated side with icing sugar and assemble your shortbread cookies.