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.
Shortbread biscuits go very well with Simon’s mulled gin. Here is one of the recipes, fresh from our bakery, which is quick to make, top in taste and versatile. Ingredients: 1 part sugar - 100 g sugar 2 parts butter - 200 g butter 3 parts flour - 300 g flour 1 pinch of salt 1 portion of pastry – many different variations
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!