Spritz alsaciens

Name: Spritz alsaciens
Total time: 45 min
Yield: Serves 30
Cuisine: Alsace
Ingredients: 250 g (1 cup + 2 tbsp) softened unsalted butter; 100 g (¾ cup) sifted powdered sugar; 1 packet vanilla sugar (7.5 g / 2 tsp); 1 whole egg; 350 g (2¾ cups) all-purpose flour; 1 pinch of fine salt; 100 g (3½ oz) 70% dark chocolate

Alsatian butter cookies dipped in chocolate

⏱ 45 minServes 30Easy185 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients30 servings

250 g (9 oz)softened unsalted butter
100 g (3½ oz)powdered sugar, sifted
1 packetvanilla sugar
1whole egg
350 g (12 oz)all-purpose flour
1 pinchfine salt
100 g (3½ oz)70% dark chocolate

250 g (9 oz) softened unsalted butter
100 g (3½ oz) powdered sugar, sifted
1 packet vanilla sugar
1 whole egg
350 g (12 oz) all-purpose flour
1 pinch fine salt
100 g (3½ oz) 70% dark chocolate

Serves 30. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 stand mixer with paddle

1 disposable piping bag with a 12 mm star tip

2 baking sheets (40 × 30 cm / 16 × 12 in)

1 silicone spatula

1 fan oven (180 °C / 350 °F)

1 medium saucepan for the water bath (16 cm / 6 in)

1 roll of parchment paper

1 cooling rack

03 — Method

Cream the softened butter with the sifted powdered sugar and vanilla sugar in the stand mixer for 5 minutes.
Add the egg and mix 2 more minutes until fully combined.
Mix in the flour and salt on low speed until you have a soft dough that pipes easily.
Fill the piping bag and pipe S shapes or rings onto the lined sheets.
Leave space between them; they spread a little and will stick together if too close.
Bake 12 minutes at 180°C (350°F) convection until golden, then cool completely on a rack.
Melt the chocolate over a water bath, dip the ends of the cooled cookies and let set on a rack.