Artisan biscuit mix for 60 cookies. Ground in the Delft windmill 'De roos'.
Ingredients: Zeeland flour, caster sugar, baking soda, salt, vanilla.
Add yourself: 200 grams of butter and 1 egg yolk
Recipe: Cut the butter into small pieces and let it come to room temperature. Mix the butter with the egg yolk and then mix in the contents of the sachet. Knead everything into a smooth dough and wrap the dough in cling film. Place the dough in the fridge for 1 to 4 hours.
Preheat the oven to 170 degrees. Sprinkle your workbench with a little bit of flour.
Now roll out the dough on your workbench to a thickness of 4 millimeters (that is the thickness of a wooden spatula or paint stirrer sticks). Now cut out the cookies with your mould. You can knead the dough that you have left into a ball and then make even more cookies. Place the cookies on the baking tray and brush with egg if desired. Do you want extra luxurious cookies? Then sprinkle with almond shavings!
Bake the cookies for about 14 minutes until golden brown. Let them cool on a wire rack and then enjoy!
Content: 460 grams.
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