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Išleri / Ischler Plätzchen

not you liked vanilice? Despise fat? Biscuit is a cookie without chocolate toppings? This is a recipe for you!

Vanilice in our house a big success. This is the first cake that Una actually eat, not only oliže sugar and postpone the side. While there were, I was regularly asked her a few afternoons throwing vanilica in her bowl. Since this is all so well, and since I did not have another job yesterday afternoon, I decided to have fun making išleri, as it is a very similar to biscuit making in which she can help.

Išleri should look like vanilice sugar and the chocolate. In this sense, should be round. However, I decided to kill the monotony a little and takes out the test itself in the form of stars. Or what Una said, zevzdice. But that's not all: the dough was significantly different, the only thing that is just exactly the same is apricot jam which filuju.

The original recipe reads:

• 140 g flour
• 140 g butter
• 70 g ground hazelnuts or walnut
• 70 g sugar

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• apricot jam
• 100 g dark chocolate and a little oil

of the above ingredients to obtain a small amount of mixture, which is sufficient to satisfy the need for išleri. We get forty pieces (though my stellate mold was very small; circles turn out less). If you want to enjoy them for weeks, as in vanilica, double the amount.

procedure is the same as for vanilice: dough intervention, rolled out the rolling pin, removed mold and bake at bakpapiru in a preheated oven at 180 degrees for about five minutes. Then a nice jam and the top layer of biscuits dipped in melted chocolate.

chocolate sauce is saved by on very low heat melt the chocolate in the pan, and eventually interfere with her two tablespoons of oil. Or if you can buy over chocolate sauce, ready to melt (so-called couverture), then you do not need oil.

wait to jam a little dry cakes that are beautiful and capture every isler the bottom layer upside down and dip it in chocolate. A little shake and leave to cool and dry. Be sure to burn your fingers without chocolate.

What I changed: First, the dough I made an egg and consequently increased the amount of flour for about seventy grams. In fact it should increase the amount of ground hazelnuts, then išleri were aromatic, but never mind. I was scared that I would crumble if the dough does not put the egg, so I took that logic can not do much to blow this thing even if it is not necessary and so it turned out.

to re-right, instead of chocolate I would take half and half dark chocolate 70% cocoa and chocolate cooking. When they put the only dark chocolate, that taste would cover everyone else and only dark chocolate is too neutral.

Judgement: While they were still quite fresh - a fantasy. Today we are a little lean, which is typical of biscuits with butter. But still very tasty. And not that nice ... Nevertheless, she is olizala chocolate and postponed to the side.

Ischler Plätzchen

Here's a Christmas classic of the middle-European cuisine, Ischler biscuits. They are somewhat similar to Vanilice, the recipe I published last, but there's a lot of difference in details. I shaped them as little stars, but traditionally they're round. A cup of warm tea and some Ischler biscuits is all you need to make Christmas taste and feel like Christmas. Enjoy!

• 140 g butter
• 140 g flour
• 70 g ground hazelnuts
• 70 g sugar

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• apricot jam
• 100 g baker's chocolate
• a little cooking oil

Knead a dough from the first four ingredients. I added an egg and thus, some more flour because I didn't want to risk ending up with crumbly biscuits, but the original recipe says no egg. You decide. Just like Vanilice, bake for 5 minutes at 180-200 degrees C. "Glue" with apricot jam and wait till the cookies cool off. Melt the chocolate and add about two tablespoonfuls of oil to make your couverture glossy. Dip the lower half of the biscuit in chocolate, shake off and leave to cool. Be careful not to burn your fingers!