Process the cold, chopped butter with sugar, vanilla sugar, egg and flour to make a shortcrust pastry. Wrap the dough in cling film and refrigerate for 1 hour.
Divide the finished dough into as many parts as you want. In my case in 4 parts. Color 3 parts of it brightly with cocoa and red and green food coloring. I used liquid food coloring and had to add a little more flour for the consistency of the dough.
Now roll out the first piece of dough between two pieces of cling film into a rectangle. Then remove the top cling film and use it for the next one. When the second piece of dough has also been rolled out between the foil, remove the top cling film again and place the dough upside down on top of the first and peel off the top cling film. Until all the dough pieces are lying on top of each other without any intermediate frying foil.
Using the cling film that is only present at the bottom, roll up the dough into a tight, firm roll. Roll everything in the cling film and place in the freezer for 1 hour.
Preheat the oven to 180 ° C.
Now cut about 0.5 cm thick slices from the roll with a sharp knife and place them on the baking sheet lined with baking paper. Bake the biscuits in the oven for 10 minutes and then leave to cool on a wire rack.
Makes around 35-40 cookies. Packed in a transparent bag, they are a nice gift.
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