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
To shape
How it's done
Dough
Place the butter in a bowl along with all the other ingredients up to and including the cinnamon, mix using the whisk on a mixer until the mixture becomes lighter in colour. Add the flour, mix quickly to form a soft dough, flatten a little, cover and chill for approx. 30 mins.
To 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 different biscuit shapes (approx. 5 cm in diameter). Place the biscuits on two baking trays lined with baking paper.
To bake
Approx. 15 mins. in an oven preheated to 160 °C (convection). Remove from the oven, allow to cool slightly, leave the biscuits to cool completely on a rack.
| Shelf life: | Keep in an airtight container for approx. 2 weeks. |
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