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Rainbow Biscuits

5 from 5 votes
Prep Time 40 mins
Cook Time 24 mins
Total Time 1 hr 4 mins
Course Dinner
Cuisine European
Servings 1 people

Ingredients
 

  • 210 g Wheat flour type 550, sieved
  • 90 g Sifted powdered sugar
  • 150 g Butter in pieces at room temperature
  • Pinch of salt
  • Food colors: yellow, orange, red, purple, blue, green

Instructions
 

  • Knead the flour, powdered sugar, pieces of butter and salt into fine crumbs and divide into 6 portions of 75 g each. Then put a dab of color in each portion (please choose the desired intensity yourself), mix them roughly with the crumbs and then knead with your hands to form a smooth dough. In my experience, this works better and faster than first kneading the dough completely and then coloring it individually in portions. When all 6 shades have been made, form a roll of around 50 cm from each portion of dough and cut it into 1 cm pieces. Line the tray and 2 other documents with baking paper or foil.
  • Then put the pieces of the individual colors together in a circle. Order: yellow, orange, red, purple, blue, green. Then press them together with your thumb, index and middle finger so that they form a small point in the middle and place them on the sheet metal and underlay with sufficient space. Then first preheat the oven to 180 ° O / bottom heat and during this time plate all the blanks with the flat of your hand. The baking time on the 2nd rail from the bottom is 8 minutes for each individual tray.
  • The biscuits are very soft when hot, but when cooled they become crispy. Assembling is not done in 10 minutes, but it is fun and the biscuits are a little "eye-catcher" on the coffee table.
  • The number of people mentioned above relates to a portion of approx. 45 pieces.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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