Prep Time 20 minutes
Cook Time 40 minutes
Additional Time 10 minutes
Total Time 1 hour 10 minutes
- 500 g of flour 00
- 200 g of butter
- 200 g of sugar
- 2 eggs
- a pinch of baking powder (optional, to make the cookies softer)
- a sachet of paneangeli vanillin or grated zest of an organic lemon
- Lightly beat the eggs with the sugar, then add the flour, vanilla or lemon zest, and cold, cut-up butter. Add a pinch of yeast as well (optional).
- Work the dough until it is compact, smooth, and homogeneous in the shortest amount of time. Wrap the shortcrust pastry in cling film after lightly rolling it out. Place the pastry in the refrigerator for about an hour to harden.
- To make the chocolate biscuits, simply replace 40 g of 00 flour with 40 g of unsweetened cocoa powder.
- Roll out the shortcrust pastry on a well-floured wooden pastry board after it has rested for the required amount of time. The thickness of the pastry is determined by personal preference. Make a lot of biscuits with the help of molds, molds, and pastry rings. Knead the remaining shortcrust pastry until it is smooth.
- Dark, milk, or white chocolate chips can be used to decorate the cookies.
- Bake the butter biscuits in a baking tray lined with parchment paper for 12-15 minutes, depending on the oven and the thickness of the biscuits. The cookies only need to brown on the outside.
- As a decoration, simply use melted dark or milk chocolate in a bain-marie. Dip the biscuits halfway or completely in the chocolate once it has melted. Wait for the chocolate to dry before placing them on a sheet of parchment paper. Instead of melted chocolate, you can use a glaze, which will stay softer but take longer to dry.
Amount Per Serving Calories 420Total Fat 18gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 6gCholesterol 80mgSodium 147mgCarbohydrates 59gFiber 2gSugar 20gProtein 7g