Z’Animo (or Dinosaurus) house

As a child (and probably still do!) I secretly loved Z’animo and Dinosaurus. I find them almost identical, with a clear preference for the latter. When I came across these cookie cutters in the US, I immediately thought of you and offered my version of these cakes. They are crispy, with a good taste of cereals (wheat, whole wheat and rye, as in the original recipe) with a good touch of salt and especially the irresistible chocolate coating. I’m delighted with the proportions I’ve worked out as I’m finding the pleasure of tasting and nibbling them again. Back in time and positive nostalgia guaranteed! I broke several of them during the photos (missed act??) and I had to devour them. The result? I will make them very often…
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Ingredients for lots of zanimo :

115g of flour
100g of wholemeal flour T110
100g of rye flour
a little less than 1/8 teaspoon (U.S. measuring spoon) of baking soda
1/4 teaspoon of salt
100g of sugar
115g semi-salted butter
50g of egg
30g of skim milk
15g of oil (neutral rapeseed style for cooking)
3/4 teaspoon liquid vanilla
300g of tempered chocolate (1/3 dark and 2/3 milk)

Put the flour, T110 flour, rye flour, baking soda and salt in the bowl of your KitchenAid or in a container.

Add the sugar and the semi-salted butter cut into pieces.

With the sheet, mix until you get a sandy consistency.

Then add the egg, skim milk, oil and liquid vanilla.

Continue to mix until you have a dough that clumps together, but don’t overdo it or the dough will be too hard after baking.

Bring the dough back into a ball.

Put it flattened in cling film. Direction the refrigerator for an hour.

Spread the dough between two sheets of parchment paper to a thickness of 6mm.

Lightly flour the top and bottom of the dough and cut with cookie cutters. I know you’re going to ask me where I found these. I must say that they are really great ! I found them in the United States for about fifteen dollars. But the recipe works just as well with any cookie cutter! Here the tiger.

There the lion…

Flouring them a bit makes it easy to get them out, especially if the cookie cutter marks the dough as it does here.

Place them on a baking sheet lined with parchment paper.

No need to space them out too much as they don’t swell that much.

Brush a little skim milk over the surface to remove the flour and brown them even more.

Bake in a preheated oven at 170°C on revolving heat for about 20 minutes. You need to watch and adapt to your oven.

Let them cool completely.

Melt the chocolate. Tempering the chocolate will result in a chocolate without white streaks. For this, my method is HERE!

You can do without tempering but the result will be a little less pretty. When the chocolate is ready, press the shortbread into it, holding it in place with a fork.