Butter cookies
These deliciously crispy butter cookies are made in no time. It is important that the butter is truly at room temperature so that the batter is easy to pipe.
10 pieces
35 minutes
Ingredients:
150 grams butter (room temperature)
100 grams SweetLife Erythritol
175 grams all-purpose flour
2 1/2 tbsp milk
¾ tsp vanilla extract
⅛ tsp salt
60 grams 75% chocolate, chopped
Preparation:
1. Line a baking sheet with parchment paper and preheat the oven to 180 degrees.
2. Beat the butter and Erythritol until light and fluffy using a hand mixer. Then mix in the flour, milk, vanilla extract, and salt.
3. Spoon half of the dough into a piping bag fitted with a wide star-shaped nozzle. Pipe 5 zigzag patterns of the batter, distributed over one half of the baking sheet.
4. Bake the cookies for 13-16 minutes until golden brown around the edges. Let cool completely.
5. Melt the chocolate in a heat-resistant bowl over a pan of hot water (au bain-marie) or in 15-second intervals in the microwave. Pour the chocolate into a small bowl. Dip the cookies one-third into the chocolate. Let cool completely.
Tip: Do you have leftover melted chocolate? Pour it into an ice cube tray and let it cool so you can serve it later as small portions!
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