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To be honest there are many pastry recipes and recipe variation. Regarding biscuits we stick to "back to basics" and like to use our standardizes recipe and like to go wild concerning decoration, serving and presentation. Why? Because with easy and simple recipes more people can participate when making them. Especially when baking with children one likes it trouble-free and unsophisticated and with enough possibilities for creativity and fun for all.
No matter if you bake Christmas cookies, shortbread for tea, biscuits for picnic, cookies to decorate your cupcakes or "summer-is-far-to-cold-momentarily" biscuits.
The basic recipe for short pastry – the classical biscuit pastry recipe – sometimes called butter cookie dough recipe:
1 part sugar
2 parts butter
3 parts flour
if your like use egg yolk and finely grated lemon peel
Our preferred quantity:
125g powdered sugar
250 g butter – room temperature
1 egg yolk
Mix all ingredients together quickly and cool the dough. You should at least cool it in the refrigerator for 30 Minutes, or leave the dough for several more hours, up to 1-2 days in the fridge. When cutting out the cookies only take the amount of dough you will use, leave the rest in the fridge. Bake at 170 C, 10-15min.
The quantity of dough is enough to fill 4 baking trays of crystal cookies – these are the big stars of the snow crystal cutter set.
If you want to bake smaller portions you can use half, quarter or only a small part of the dough and cool the rest and use it another as a pie crust. Like e.g. a quick apple cake: roll dough, put into a baking pan or tartelette trays, cover with cut apples and add sugar, cinnamon, raisins and almonds.
You are looking for ideas to decorate your cookies:
how about lemon glaze we used for our lemon wing biscuits recipe.