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Cut-Out Butter Biscuits
A German Christmas classic baked all over Germany, which in Baden-Württemberg comes to the table as Swabian Ausstecherle: butter biscuits of tender shortcrust pastry, cut out as stars, hearts and fir trees. Under the white icing and the colourful sprinkles they smell of vanilla and lemon and stay wonderfully short. The recipe makes about 80 pieces.
Kochzeit
95 min
Portionen
80
Zutaten
10
Nährwerte
pro Portion47 kcal
Kalorien
1 g
Eiweiß
2 g
Fett
6 g
Kohlenhydrate
Zubereitung
- 1
Quickly knead the flour, the cold butter or margarine in pieces, the sugar, the vanilla sugar, the salt, the grated organic lemon zest and the egg into a smooth shortcrust dough.
- 2
Press the dough flat, wrap it in cling film and chill it.
- 3
Preheat the oven to 180 °C conventional heat and line the baking trays with baking paper. Roll out the dough in portions on a little flour to 3 mm thick.
- 4
Cut out stars, hearts and fir trees, set them on the trays with a little space between them and bake them on the middle shelf until the edges are pale gold.
- 5
Leave the biscuits to cool completely on a rack and work the remaining dough in the same way.
- 6
Stir the icing sugar smooth with the lemon juice until you have a thick icing. Brush the biscuits with it, scatter the colourful sugar sprinkles over them at once and leave the icing to set.
