Fers à cheval Noisette & Chocolat



  • 150 g (0,33 lbs) flour
  • 100 g (0,22 lbs) hazelnut powder
  • 50 g (0,11 lbs) caster sugar
  • 120 g (0,24 lbs) butter or margarine, at room temperature
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 teaspoon kirsch
  • 40 g (0,088 lbs) chocolate flakes
  • 50 g (0,11 lbs) dark chocolate

 
Put the flour, sugar and hazelnut powder in the bowl of your food processor, mix quickly then add the egg yolk, vanilla extract and kirsch.
While mixing, add the butter in small pieces and mix until the dough is homogeneous and the margarine is well incorporated. Add the chocolate flakes and mix.
Wrap in cling film and refrigerate for 1 hour.
Preheat your oven to 140°C-284, convection heat. Take your dough and shape it into small sausages about 0.5 cm wide by 10 cm long then place them by bending them in a horseshoe on a plate covered with baking paper.
Decorate small holes with a toothpick and bake for 20 minutes. Leave to cool completely when removed from the oven.
Melt the dark chocolate then dip the ends of the biscuits in it.

 

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