Birch birch bark biscuits

12 servings
2 hours 50 min

How to make Birch cookies? Prepare the ingredients to make the shortbread. Remove the butter in advance so that it becomes soft. Take top grade wheat flour.

Stir the flour with the baking powder and sift into a wide bowl.

In a convenient container, combine soft butter, sugar and vanilla sugar.

Using a fork or corolla, wipe everything to a uniform, lush mass.

Add half the egg, stir.

Pour in the flour sifted with baking powder, mix.

Knead the shortbread pastry quickly. It should be soft, pliable. If the dough sticks too much to your hands, add some flour. But do not overdo it so as not to make the dough tight. Wrap the dough in cling film and put in the refrigerator for 1 hour. Why cool the dough? To make it easier to form cookies. In addition, this will have a positive effect on the taste of the finished baked goods. The oil will not melt, and the cookies will turn out to be crumbly, not tightened.

Divide the chilled dough into equal parts. I got 12 pieces. Put the dough pieces in the fridge to keep them warm. Take out each part of the dough as the biscuits form. Roll a piece of dough into a finger-thick sausage, mash.

Roll the dough slightly into a narrow rectangle 3-5 mm thick, slightly round the corners. Thus form cookies from the rest of the dough pieces.

Carefully transfer the blanks to a baking sheet lined with parchment.

Bake the cookies in the oven preheated to 200S for 8-10 minutes. It is important not to dry out the cookies so that they are not hard. Once the edges start to blush, remove the baking sheet from the oven. Cool the finished cookies completely.

Any dark chocolate is suitable for decorating Birch cookies, but, in my opinion, it is better to take bitter. It balances the sweetness of the dessert a little.

Halves & quot; opeo & quot; separate from the filling. Grind the biscuits into fine crumbs.

Melt the chocolate in a water bath. To do this, put the chocolate broken into pieces in a cup, which you place on a pan of boiling water. When stirring, bring the chocolate to complete dissolution. You can melt chocolate in the microwave.

Apply the melted chocolate to each cookie without reaching the edges. Wait for the chocolate to fully harden.

For the glaze, sift the icing sugar through a fine sieve.

In a suitable bowl, lightly whisk the squirrel.

Add the icing sugar, rub.

Add a little lemon juice, continuing to stir the glaze. Adjust the thickness of the glaze with lemon juice and icing sugar. If the glaze is too thick, add the lemon juice. If liquid, pour in the icing sugar.

Stir the icing until the icing is completely dissolved. The glaze should be fluid so that it can be easily applied to cookies.

Cover the chocolate layer with icing. Leave a little glaze, it will be needed later. Let the glaze dry a little.

Using a toothpick, randomly scrape off part of the glaze in several places, imitating the pattern on birch bark. Leave the biscuits for a few minutes so the icing hardens a little.

Apply the remaining glaze with tubercles near those places that were made in step 21. Immediately sprinkle them with crumbs & quot; opeo & quot;. Shake the non-sticky crumbs off the biscuits, turning it down with a pattern. Wait for the glaze to dry completely.

With the tip of a knife, make transverse dashes on the cookies. Birch biscuits are ready.

Enjoy your meal!