Summary

Ingredients

• 125 g butter, soft, cut into pieces
• 60 g suar, very fine
• 1 tablespoon vanilla sugar, real bourbon vanilla
• 1 pinch (s) salt
• 1 tablespoon, streaked aroma, (orange finesse)
• 2 drops butter-vanilla flavor
• 225 g spelled flour, 630

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Instructions

1. Mix the softened butter with sugar, salt and vanilla sugar in the food processor until creamy. Now stir in the orange finesse and then the spelled flour. Knead with the dough hook until you have a homogeneous dumpling. Then knead again briefly with floured hands and leave the shortcrust pastry wrapped in cling film in the refrigerator for about 20 minutes.
2. In the meantime, preheat the oven to 180 ° C and line a baking sheet with parchment paper.
3. Roll out the dough about 5 mm thick on a floured work surface and cut out any biscuits, place on prepared baking sheets.
4. Bake on the middle rack for approx. 20 minutes until golden. Let cool on the baking sheet.
5. Cover these biscuits with icing as you like and decorate them with sprinkles. Since they stay nice and flat when baking, they are also very suitable for the brush embroidery technique.