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Ingredients for lots of zanimo :
- 115g of flour
- 100g of wholemeal flour T110
- 100g of rye flour
- a little less than 1/8 teaspoon (U.S. measuring spoon) of baking soda
- 1/4 teaspoon of salt
- 100g of sugar
- 115g semi-salted butter
- 50g of egg
- 30g of skim milk
- 15g of oil (neutral rapeseed style for cooking)
- 3/4 teaspoon liquid vanilla
- 300g of tempered chocolate (1/3 dark and 2/3 milk)
Add the sugar and the semi-salted butter cut into pieces.
With the sheet, mix until you get a sandy consistency.
Bring the dough back into a ball.
Put it flattened in cling film. Direction the refrigerator for an hour.
Spread the dough between two sheets of parchment paper to a thickness of 6mm.
There the lion…
Flouring them a bit makes it easy to get them out, especially if the cookie cutter marks the dough as it does here.
Place them on a baking sheet lined with parchment paper.
No need to space them out too much as they don’t swell that much.
Bake in a preheated oven at 170°C on revolving heat for about 20 minutes. You need to watch and adapt to your oven.
Let them cool completely.
Melt the chocolate. Tempering the chocolate will result in a chocolate without white streaks. For this, my method is HERE!
You can do without tempering but the result will be a little less pretty. When the chocolate is ready, press the shortbread into it, holding it in place with a fork.
Lift it up and remove the excess chocolate from the bottom. Then place it on the parchment paper.
Thirty minutes later the chocolate is frozen.
Do the same for all the zanimos!