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Crunchy biscuit: biscuit recipe

Shortbread can be refined with all kinds of spices and nuts.
Photo: RFF

Fast cookies

We inject circles and curls on the baking sheet and receive the finest biscuit - crispy, crispy and buttery. A closely guarded family recipe.

Every family has its own secret recipe. Some love their biscuit with a pinch of cinnamon, the others with a hint of orange. And third can not do without the delicate aroma of a nutmeg. All recipes have one thing in common: the love of butter.

Far too rarely we can enjoy really good biscuits . Nothing is more hideous than biting on dry and leather biscuits. The secret of a good biscuit s? Knead - as much as necessary, as little as possible.

Pastry biscuit tastes like a delicate sand dough and becomes irresistible with a full-bodied chocolate coating. Why bake only for Christmas? No other classic cookie is as free from molds and spices as the biscuit. We treat the crispy biscuit to our preference and bake the traditional pastries all year round!

In the Christmas bakery: Try our recipe for vanilla kipper.

Ingredients (20 pieces)

150 g butter, 1 packet vanillin sugar, 50 g icing sugar, 1 egg, 200 g flour, powdered sugar for dusting, baking paper


1. Beat butter, vanillin sugar and icing sugar with the whisk of the mixer until creamy. Stir in egg. Stir in the flour. Pour dough into a piping bag with star spout and sprinkle on 10 baking sheets with baking paper, each 10 biscuits. Approximately Refrigerate for 1 hour.

2. Bake one after the other in a preheated oven (cooker: 200 ° C / circulating air: 175 ° C / gas: stage 3) bake for 8-10 minutes. Remove cookies and leave to cool on a wire rack. Dust cookies with powdered sugar.

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