The perfect cookie dough: uncomplicated and easy.
To be honest there are many pastry recipes and recipe variation. Regarding biscuits we stick to "back to basics" and like to use our standardizes recipe and like to go wild concerning decoration, serving and presentation. Why? Because with easy and simple recipes more people can participate when making them. Especially when baking with children one likes it trouble-free and unsophisticated and with enough possibilities for creativity and fun for all.
No matter if you bake Christmas cookies, shortbread for tea, biscuits for picnic, cookies to decorate your cupcakes or "summer-is-far-to-cold-momentarily" biscuits.
Snowflake cookies decorated with lemon glaze and melted candies.
Mix all ingredients together quickly and cool the dough. You should at least cool it in the refrigerator for 30 Minutes, or leave the dough for several more hours, up to 1-2 days in the fridge. When cutting out the cookies only take the amount of dough you will use, leave the rest in the fridge. Bake at 170 C, 10-15min.
The quantity of dough is enough to fill 4 baking trays of crystal cookies – these are the big stars of the snow crystal cutter set.
If you want to bake smaller portions you can use half, quarter or only a small part of the dough and cool the rest and use it another as a pie crust. Like e.g. a quick apple cake: roll dough, put into a baking pan or tartelette trays, cover with cut apples and add sugar, cinnamon, raisins and almonds.
how about lemon glaze we used for our lemon wing biscuits recipe.