Frisian biscuits

Ingredients for 1 servings:

• 750 g flour
• 500 g butter
• 200 g sugar
• 1 egg(s)
• 1 vanilla pod(s), pulp
• 1 pinch(s) of ammonium bicarbonate

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 40 minutes

our traditional family recipe for Christmas

Knead all ingredients thoroughly into a smooth dough. The dough should no longer be sticky; otherwise, add a little more flour. Shape the dough into logs (approx. 4 cm in diameter) and chill overnight on a floured plate (the dough should chill for at least 12 hours). Cut approximately 0.5 cm thick slices from the logs and place them on a baking sheet lined with baking paper. Bake at 180 degrees Celsius on the middle rack for approximately 10 minutes (remove cookies from the oven when the edges begin to brown slightly). Cool on a wire rack. The dough is also ideal for cutting out cookies. Instead of rolling, form one or two balls and chill as described above. Once chilled, knead the dough ball again (because it will be very hard), roll it out on a floured surface (approx. 0.5 cm thick), and cut out using cookie cutters. (My kids love decorating the cookies.) After the cookies have cooled, store them in a tightly sealed container; they’ll stay crispy for a few weeks. Depending on the thickness of the dough, you’ll get about 6-8 sheets of cookies.