Recipes
You can process commercially available ready- made pastry with the Biscuit Shaper.
Biscuits 1
Ingredients:
150 g butter
100 g powdered sugar
1 Pkt vanilla sugar
1 egg white
200 g plain flour (Type 405)
1 pinch salt
•Whip the butter until foamy, blend
in the sugar, vanilla sugar and the unbeaten egg white, then stir the mixture with a hand mixer for ab- out 8 minutes.
•Blend in the flour, then fill the pastry into the Bi- scuit Shaper.
•Cover a baking tray with baking paper. Make small biscuits on the tray with the Biscuit Shaper.
•Bake in a convection oven for 12- 15 minutes at
•The edges should be golden brown. Allow the biscuits to cool on the
baking tray.
Tip: Melt some plain cooking chocolate in a bain- marie. Spread a teaspoonful of chocolate onto the cooled biscuits and decorate them with a half of a walnut.
Depending on the size of the biscuits, the baking times can vary.
Biscuits 2
Ingredients:
125 g butter
125 g powdered sugar
1 Pkt vanilla sugar
1egg
1egg white
250 g plain flour (Type 405)
1 pinch salt
•Whip the butter, sugar, vanilla sugar, salt, egg and egg white until foamy, blend in the flour.
•Cover a baking tray with baking paper. Make small biscuits on the tray with the Biscuit Shaper.
•Bake in a convection oven for 12- 15 minutes at
•Dip the biscuits in molten cooking chocolate.
Tip: For darker biscuits, substitute 30 gr of cocoa for the vanilla sugar. Dispense with the salt and add 1 dessertspoon of water instead.
Depending on the size of the biscuits, the baking times can vary.
- 8 -
