Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Icing
Decorate
Christmas tree decorations
How it's done
Dough
Cut the butter into pieces, place in a bowl, add the icing sugar, salt and egg, beat using the whisk on a mixer until the mixture becomes lighter in colour.
Roughly chop the candied orange peel, grate the zest from the orange, add, mix in the flour, combine quickly to form a dough – do not knead. Flatten the dough a little, cover and chill for approx. 30 mins.
Shape
On a lightly floured surface or between two sheets of baking paper, roll out the dough in batches to approx. 7 mm thick. Cut out various shapes (e.g. snowflakes and stars, 6-8.5 cm in diameter). Make a hole in the middle using a drinking straw. Place the biscuits on two baking trays lined with baking paper.
Bake
Approx. 10 mins. per tray in the centre of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, leave to cool completely on a rack.
Icing
Mix the icing sugar and water to create a thick icing. Transfer the icing to a disposable piping bag, cut off the tip.
Decorate
Decorate the stars with the icing and sugar pearls, leave to dry.
Christmas tree decorations
Thread decorative ribbon through the hole in the biscuit and tie in a loop. Hang the biscuits on the Christmas tree.
| Tip: | Use edible gold glitter for decoration. |
|---|---|
| Tip: | Decorate the biscuits with a nice Christmas message. |
| Shelf life: | Store in an airtight tin for approx. 1 week. |
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