Ski Track Spritz Cookies

It's up to you.

14 detailed steps, from preparation to service.

1. Soften the butter and prepare the material

   Take out the 200 g of butter sufficiently in advance so that a pressure of the finger leaves a clear mark, without it being melted. Cut it into small pieces in a bowl. Prepare two baking tray covered with baking paper, a solid piping bag and a 12 mm fluted sleeve; a firm spritz paste can make a too thin piping bag burst.

2. Prepare egg white and dry ingredients

   Break an egg over a small bowl and separate the white from the yolk without dropping a shell. Weigh exactly 30 g of white, or about one white; keeps the yolk in the refrigerator for another preparation. Weigh 80 g of icing sugar and 230 g of flour in two separate containers, then keeps the chocolate and finishing ingredients apart.

3. Créate the butter

   Whisk the soft butter for 1 to 2 minutes, scraping the walls with a spatula. It should become smooth, supple and creamy, without small cold pieces. If it still resists, wait a few minutes at room temperature and then start again; do not heat it until liquefying, because the grooves of the cookies would hold less well.

4. Incorporate sugar and white

   Add the 80 g of icing sugar to the butter and mix slowly first so as not to throw powder. Pour the 30 g of white, 1 teaspoon of vanilla and 1 pinch of salt, then fudge just until homogeneous. Scrape the bottom of the bowl; the preparation should be creamy, without butter sticking to the walls.

5. Add flour without hardening the dough

   Pour the 230 g of flour in two and incorporate it in the spatula, gently crushing the dry parts against the edges. Stop as soon as there is no more visible flour. The dough must be thick but can be pushed into the piping bag; do not knead it and do not add milk or water to loosen it.

6. Install and fill the piping bag

   Slide the sleeve into the piping bag, cut the tip so that only its end is released, and then flip the top of the piping bag over your hand. Fill it half with the dough, fold the top and push the dough towards the piping tip with the palm. Chase large pockets of air and twist the top; fill again with the second half when necessary.

7. Pipe the straight sticks

   On the paper, hold the slanted piping bag at about 45 degrees, the piping tip a few millimeters from the plate. Press regularly by moving the hand to draw 7 cm sticks, without zigzag. Stop the pressure before lifting the piping tip and plan 24 cookies, spaced 3 cm, distributed on the two plates; the grooves must remain clearly visible.

8. Check the dough before cooking

   If the dough comes out very difficult, leave the pouch 5 to 10 minutes at room temperature and knead it gently with your hands, without forcing to the point of bursting. If it is too soft and the streaks disappear, refrigerate the plate for 10 minutes. Turn the oven on at 170°C in conventional oven setting (no fan) and place an oven rack in the middle.

9. Cook one baking tray after the other

   Bake the first baking tray for 12 to 14 minutes. Monitors the edges and underside from 12 minutes: they should be slightly golden, while the reliefs remain lighter. Take out the baking tray with oven gloves, then cook the second in the same way; the 28 minutes indicated correspond to the two successive batches.

10. Move the cookies without breaking the streaks

    Let each batch rest for 5 minutes on its hot baking tray. Then slide a spatula under the sticks to place them on a wire rack, supporting them along their entire length. They are friable hot: do not take them by a single end and do not try to bend them after cooking.

11. Cool and prepare snowy tips

    Leave the cookies on the rack for at least 25 minutes, until they are completely cold. Pour the 15 g of grated coconut into a small plate and put a sheet of baking paper next to it. Coconut should be ready before soaking, as it only sticks when the chocolate is still soft.

12. Melt the white chocolate

    Chop the 100 g of white chocolate and put them in a small, perfectly dry bowl. Pour 2 cm of water into a saucepan, heat until it simmers and then lower the heat. Set the bowl over the pan without letting it touch the water. Stir with a spatula and remove as soon as the last pieces melt. Wipe the bottom of the bowl: no drop of water should fall into the chocolate. Pour it into a narrow container or tilt the bowl to get enough depth to soak the tip of the sticks; do not add liquid to increase its volume.

13. Soak and sprinkle the coconut

    Hold each cookie by its middle and plunge a single end into the chocolate by 2 cm. Let the surplus flow two seconds above the bowl, then sprinkle this coconut area with your fingers. Spread the 100 g of chocolate and 15 g of coconut on the 24 biscuits; keep the rest of the golden and streaked stick.

14. Allow to be taken and served

    Place the biscuits on the baking paper without touching the ends and let it freeze for 30 to 45 minutes in a cool room. Take them off by gently folding the paper underneath. Present them in parallel pairs, like ski tracks, then store them in a box only when the chocolate is firm.