John Myers
Ingredients for 1 servings:
- 1 egg yolk, depending on size
- 130 g butter, cold, cut into larger cubes
- 175 g flour
- 75 g powdered sugar
- 1 packet of vanilla sugar
- ½ tsp cinnamon
- 1 pack of orange peel
- e.g. cinnamon sugar
- e.g. powdered sugar
- e.g. chocolate
Instructions
Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 25 minutes
50 orange-flavored shortcrust biscuits
Place all ingredients one after the other in a bowl and, with cold hands, knead into a shortcrust pastry. Wrap the dough in several pieces in cling film, flatten slightly, and place in the refrigerator for half an hour. After the cooling time, roll out completely (not too thinly) and cut out cookies. If desired, you can sprinkle the cookies with cinnamon sugar. Bake for 10-15 minutes at 180°C (top and bottom heat). Let cool. Melt the chocolate over a water bath and transfer to a freezer bag or sandwich bag, making a small slit in the corner. Decorate the cooled cookies with the chocolate. Or simply dust with powdered sugar; the cookies are still very aromatic and delicious without topping. Store the cookies in a cookie tin. Tip: The unbaked cookie dough freezes well. Simply wrap it in cling film or place it in a sealed container and store it in the freezer for up to 3 months. Let it thaw before baking until it’s ready to roll out. Do not let it come to room temperature, as it will then be impossible to roll out!
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