Tea Biscuits for Easter
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 10 mins |
| Total Time | 1 hr 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g wheat flour type 405
- 200 g mararine, vean, e.., Alsan, room warm
- 100 g powdered suar, sifted
- 50 g almonds, round
- 4 tablespoon soy milk (soy drink)
- 1 packet vanilla sugar
- 1 small orange (s), organic, its zest
- 150 g jam
- some powdered sugar for dusting
Print Recipe
Pin Recipe Instructions
- For the cookie dough, sieve the flour and powdered sugar into a mixing bowl. Mix in the vanilla sugar, almonds and orange peel and knead together with the soy milk and margarine to form a homogeneous dough. Wrap the dough in cling film and chill for at least 1 hour.
- Use a rolling pin to roll out the dough about 4 mm thick on baking paper and cut out 2 Easter motifs with cookie cutters. Remove the excess edges of the dough, pull the parchment paper with the biscuits onto a baking sheet and bake in the preheated oven at 180 ° C for about 10 minutes until they are slightly brown.
- Let the cookies cool down well, cover with fruit jam - e.g., orange, apricot or strawberry - brush, assemble and dust with powdered sugar.
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