These butter biscuits make us want to enjoy a nice breakfast all sitting together around the Christmas tree, or to sip on a lovely cup of tea by the fireplace.
They are perfect also with a coffee or a hot chocolate and to bring some warmth to a dark winter evening.
15 biscuits | Preparation time: 10 mins + 1 hour resting for the dough | Cooking time: 15 mins
- All Purpose flour: 300 g
- Butter, unsalted: 200 g
- Sugar: 180 g
- Eggs: 2
- Lemon zest: of 1 lemon
- Jam: as needed
- Icing sugar: as needed
- A pinch of salt
Sieve the flour, dice the butter and put both aside.
Beat up the eggs with sugar, then gradually add sieved flour, butter, lemon zest and a pinch of salt.
Start by working the dough until it has a compact and homogeneous texture, then wrap it in clingfilm and leave it to rest in the fridge for 1 hour.
Tip: If you prefer your biscuits to be a bit softer more similar to American cookies, just add a pinch of yeast to the dough before leaving it to rest.
Pre-heat the oven to 180°C.
Roll out the dough on a floured work surface; the pastry can be more or less thick according to your taste – just keep in mind that a thinner pastry will result in crunchier and drier biscuits.
Use a cookie cutter to shape your biscuits, then decorate them with a small amount of jam. You can distribute it with a teaspoon or with a pastry-squeeze bag, decorating the biscuits as you please.
Place biscuits on an oven tray lined with baking paper, making sure they don’t touch each other.
Bake them to 180°C for 15 minutes or until they take on a nice, golden colour
Allow biscuits to cool down before garnishing them with some icing sugar.