Christmas biscuits

This recipe makes about 350 grams of standard sand dough (Pette sablée) for a biscuit with Christmas flavor you can of course always add a little cinnamon or other spices to the dough. Keep in mind that the colour of the biscuits will be darker. If you want to spray it with white glaze then that may be less beautiful on a dark biscuit

Ingredients

100 grams of soft butter
75 grams of icing sugar
1 egg yolk
1/2 Teaspoon vanilla extract
150 gram flour

For glaze:

Icing sugar
Lemon juice/water

Instruction

Put the butter and icing sugar in a mixing bowl and mix until the mixture is airy and creamy. Add the egg yolk and the vanilla and mix for another 10 seconds. Sift the flour and mix with the butter on low position. Pour the dough on a work surface with flour and form a ball of dough. Wrap this in plastic foil and put it in the refrigerator for at least 2 hours until further use.

Preheat the oven to 170 C Degrees.

To make the biscuits roll out the dough to the desired thickness and use your various off-plugs to make the biscuits. Put on a baking sheet and bake the biscuits in the oven until golden brown. This will take about 10-15 minutes. Let the biscuits cool completely.

The decoration of the biscuits can be done as you wish. Let your creativity run free. To make the glaze, put the icing sugar together with a tiny bit of water and mix it up until it becomes a uniformly shiny but not too thin mixture.

Remember that you must be able to spray with it without immediately ending the biscuits. Too thick is not nice either because you will never get the layer smooth.

For some extra flavor you can use lemon instead of water for in the enamel.

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Pecan Biscuits recipe

Ingredients

150 grams flour
Knife point Salt
75 grams pecans
125 grams of soft butter
3 tablespoons light brown caster sugar
1 teaspoon vanilla extract

Instructions

Preheat the oven to 165 degrees
Coated a baking sheet with baking paper.

crumble the pecan nuts.
Mix in a bowl the butter with the sugar creamy.

Add the vanilla extract.
Sprinkle all throbbing bit by bit the flour hereby,
and stir the nuts through the last.

form of this loosely small balls
And put them on the baking sheet.

Press a little flat.
Bake them in the warm oven in about 15 minutes.
Let them evaporate on the plate for 10 minutes and then put them,
On a grid to cool down further.

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Biscuit bottom with orange Buttercream and shaved chocolate

Ingredients

Bicuitbodem of Dr. Oetker, in 2 halves
Buttercream
250 brown sugar
250 grams soft butter
1 teaspoon vanilla extract
1 to 2 tablespoons orange juice

Instructions

All this mix until it becomes a cream. the first half of the biscuit on the bottom.

Then, half of the cream.

Afterwards, some finely cut lonka shredded Orange about it. then the second layer on it.

And another layer with the butter cream, and shredded what about orange cut in half for garnish, a little cocoa, and what shaved chocolate of a dark chocolate bar with orange.

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Almond spiced biscuit cookies

Ingredients

100 g almond flakes
300 gr flour
150 gr butter
150 gr soft brown sugar
10 gr spices
1 tsp baking powder
some milk
1 heaping teaspoon Salt
100 gr of peeled chopped almonds (for garnish) flour rice flour or child to the shelf to pollinate Whole, peeled almonds to garnish

Instructions

Knead all the ingredients a smooth dough and add as last the sliced almonds. Bestuif the cookie mold with flour. Press the dough into the plank and cut away excess dough. (or insert with a round glass from
a unrolled dough sheet speculaasjes).
Remove the figurines from the shelf and put them on the buttered baking pan. Garnish the almond speculaasjes possibly with the almonds.

Preheat the oven to 175 ° c / 347 ° F

Bake the almond spiced biscuit cookies  ± 15 minutes in the middle of the oven until tender. Let the almond speculaasjes not too dark.

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