Walserberg shortbread biscuits

Biscuits are part and parcel of Christmas festivities. To make sure they turn out well there are, however, a couple of things to watch.

Pastry Put all the ingredients in a bowl and knead them briefly, either by hand or with a mixer, until a firm dough is formed. Shape the dough into a ball or roll it flat on a plate and cover. Stand the dough for at least 1-2 hours or overnight in the refrigerator. Knead the dough again for a short time and roll it out to a thickness of 5mm on a lightly floured work surface. Cut out the biscuit into assorted shapes. Place the biscuits onto a perforated tin tray covered with tin foil and cool them off for a further 30 minutes in the refrigerator or 15 minutes in the freezer. Pre-heat the fan oven to 180°C. I prefer this method for biscuits, since you can bake several trays together at the same time. You can, however, also cook each tray separately at 200°C. Use 1 portion of dough for various recipes. For example, you can ... dust with icing sugar; brush the biscuits with egg yolk and add crumbs before baking; add nuts to the dough; use less flour and add cocoa instead; try them folded and filled with jam or nougat, or simply decorated with chocolate. Have fun experimenting and good luck!