Ghost shortbread with chocolate mousse
Difficulty level: easy
Servings 4 people
Ingredients
- 190 g butter soft
- 75 g sugar ice
- 300 g flour
- ½ bag yeast chemical
- 2 eggs
- ½ c. coffee vanilla powder or liquid vanilla
- 1 jar chocolate mousse The 300 Organic Dairymen
Instructions
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In a large bowl, whisk the soft butter with the icing sugar until smooth and creamy.
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Add the eggs one by one, mixing well after each addition. Then add the vanilla.
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Mix the flour with the yeast, then gradually add them to the preparation until you obtain a homogeneous, soft and non-sticky dough.
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Wrap the dough in cling film and let it rest in the refrigerator for 30 minutes.
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Preheat the oven to 180°C.
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Roll out the dough on a lightly floured work surface, to a thickness of approximately 5 mm, then cut out the biscuits using a cookie cutter.
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Place them on a baking tray covered with baking paper and bake for 10 minutes until the edges are very lightly golden.
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Leave to cool for a few minutes on the baking sheet before placing them on a rack to cool completely.
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Garnish a full biscuit with a spoonful of Les 300 Laitiers Bio chocolate mousse, then cover it with a ghost biscuit. Dust lightly with icing sugar for an even more ghostly effect.
© Olivia Lounes for Les 300 Laitiers Bio
