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    Baking tray with "Linzer Augen"

    Austrian National Tourist Office / Lisa Eiersebner

    Butter Biscuits

    Bake up a batch of classic butter biscuits. These scrumptious delights are a real Christmas treat.

    How to make it

    Pile the flour, sugar and butter into a mound, make a well in the middle and pour in the egg. Quickly work into a smooth dough using your hands and allow to rest in the fridge for one hour.

    Roll out the dough on a lightly floured surface to a thickness of approx. 3 cm / 1 in (using a rolling pin or bottle) and cut biscuits out of the dough using biscuit cutters.

    Keep kneading the leftover dough together and cut out more biscuits until all the dough has been used up. If you prefer shiny and slightly darker biscuits, brush them with whisked egg.

    Bake in a preheated oven at 160°C / 320°F for approx. 12 minutes.

    Add a dab of apricot jam and chopped walnuts on top while the biscuits are still hot.