John Myers
Crunchy (biscuit) Buttons
The perfect crunchy (biscuit) buttons recipe with a picture and simple step-by-step instructions.
- 375 g Flour
- 0,75 Pck. Baking powder
- 150 g Ground hazelnuts
- 165 g Sugar
- 2 Pck. Vanilla sugar
- 1 pinch Salt
- 1 Egg
- 1 Egg yolk
- 225 g Cold butter
- 150 g Whole milk couverture
- Sift the flour and baking powder into a bowl. Add the hazelnuts, sugar, vanilla sugar, salt, egg and egg yolk and mix with the flour. Cut the butter into small pieces, add it as well and first work everything into coarse crumbs with the dough hook of the hand mixer, then knead quickly with your hands to form a smooth dough.
- Divide the dough into 4 equal portions and roll each one out between 2 layers of baking paper in a slightly rectangular shape 35 x 25 cm. The thickness then results from this. Place all layers including paper on a smooth surface and place in the refrigerator for approx. 40 minutes.
- Then only process one layer at a time and cut out 4 cm circles with a round cutter. Since these will later be glued together in pairs, calculate the number so that you can cut them in half. For me it was 30 sandwich biscuits after completion. Then knead the leftover dough again and again, roll out again just as thinly as the large plates, but smaller according to the amount. Then cool again and use the next large plate. Do this until all of the batter is used up. 4 – 5 sheets are required for this. But you can prepare all the cookies on parchment paper that has been cut to the right size and then bake them one after the other.
- For the “button look”, process half of the number of cookies so that you punch 4 holes in the middle with a not too thick drinking straw and gently insert a slightly smaller, round cookie cutter with the thicker, upper edge downwards the cookie presses. This creates the desired look.
- The baking time is 10 minutes at 180 °. Then slide the cookies with the paper onto a grid and let them cool down.
- When all the cookies are baked and cooled, let the couverture melt at medium temperature, put 1 teaspoon of couverture in the center of each “smooth” cookie and put one with a button on it …… voilà …… I relate the number of people mentioned above to a serving of 30 cookies put together.
- The hazelnuts make them super crispy and have “addictive potential” ….;.))
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