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, add the sugar and all the other ingredients up to and including the lemon zest, beat using the whisk on a mixer. Add the flour, mix, quickly combine to form a dough (do not knead), flatten a little, cover and chill for at least 1 hr.
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 shapes (e.g. stars), place on two baking trays lined with baking paper. Chill the biscuits for approx. 15 mins. Combine the milk and saffron, brush the biscuits with the mixture.
To bake
Approx. 12 mins. in an oven preheated to 180 °C (convection). Remove from the oven, allow to cool slightly, leave to cool completely on a rack.
| Shelf life: | Keep in an airtight container for approx. 2 weeks. |
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