Cut the butter into coarse flakes and mix with the dough hook of the hand mixer together with all the other ingredients to form an initially crumbly dough. Then (if possible with rubber gloves) knead it by hand into a smooth, non-sticky dough and then roll it into a roll with a diameter of 3.5 cm.
Line a baking sheet and a large, solid surface with parchment paper or foil. Cut the roll into 5 - 6 mm thin slices and place them on both sides with a gap. I had room for 20 each. When cutting, make sure that the number is divisible, as they are still being put together. If you now have a cookie motif stamp, you can apply pressure to each slice until it measures around 4 - 4.5 cm. Without, you can plate them crosswise with a fork. This is also how you get a nice pattern. Before each plating, oil the stamp or fork very lightly so that the dough does not stick to it.
When all the biscuits have been made, allow them to air dry for approx. 2 hours. So the pattern remains visible during baking and does not run.
Preheat the oven to 180 ° O / bottom heat. Place the tray with the prepared blanks on the 2nd rail from the bottom and bake the biscuits for 10 - 12 minutes. Then take it out immediately, carefully pull the foil or paper from the tray onto a smooth surface and let it cool down there. Then just pull the prepared blanks from the base onto the tray and bake and let them cool down in the same way as before.