Summary

Ingredients

• 160 g butter, soft
• 160 g powdered suar
• 1 packet vanilla sugar
• 1 packet aroma, orange peel aroma (Finessa)
• 1 bottle aroma oil, orange flavor
• 1 large egg (s)
• 350 g wheat flour, smooth (type 480)
• 0.5 teaspoon ½ baking powder
• 80 g jelly, orane or jam
• 125 g couverture, whole milk

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Instructions

1. The amount is enough for approx. 60 biscuits.
2. Mix the first 6 ingredients with the mixer until creamy, mix in the flour and baking powder a little and knead. Leave to rest in the refrigerator in cling film for approx. 1 hour.
3. Roll out the dough in 2 portions on floured baking paper about 3mm thick - cover the dough with baking paper as well.
4. Use a small round cookie cutter, approx. 3 to 3.5 cm, to cut out biscuits and place on a baking sheet lined with baking paper.
5. Bake in the oven preheated to 175 ° top / bottom heat for about 12 minutes - please check, should only be very lightly browned (browning on the hot tray too!)
6. If you want it to be quick and the appearance is not that important, you can shape the dough into approx. 2.5 cm thick rolls and cut approx. 3 mm thick slices and bake - but then keep a little more distance, they will run a little apart - but don`t get thinner.
7. I always process the leftover dough like this.
8. Put the cooled biscuits together with some orange jelly or jam (I like to stir in some orange aroma oil, you can also branch off the dough). Melt the couverture carefully in a warm water bath and spread the biscuits thinly on one side.