Watermelon Split Biscuits
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 120 g suar
- 150 g butter
- 1 egg (s)
- 350 g flour
- 1 teaspoon, leveled yeast
- 1 pinch (s) salt
- 0.5 bag ½ vanilla sugar, (bourbon vanilla sugar)
- 20 currants
- Food coloring, green
- Food coloring, red
Print Recipe
Pin Recipe Instructions
- Mix the soft butter and sugar well until frothy. Add egg and yeast and beat vigorously. Stir in the remaining ingredients and knead again.
- Divide the dough into three different portions from small to large. Leave the smallest one, color the middle one green and the largest one red. Wrap the three doughs in foil and let them rest in the refrigerator for at least two hours.
- Roll out the green and light dough into rectangles of exactly the same size (I always do this between 2 layers of baking paper). Carefully place the white dough sheet on top of the green one, shape the red dough into a roll and roll it tightly into the two layers of dough. Wrap in cling film and put in the fridge for another hour.
- Preheat the oven to 160 ° C fan oven.
- Cut 1 cm thick slices from the roll and place on a baking sheet lined with baking paper. Place the currants as melon seeds. Bake for about 15-20 minutes.
- Take the cookies out of the oven and immediately cut in half.
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