These are biscuits which my parents have grown up with. Normally, the edges of them are pink and granulated sugar is used instead of the pearl sugar I used – but it is the same principles, just a bit more flashily and crunchy! As always, the recipes vary, but this is how I made mine;
(About 50 small biscuits)
- 200 grams of Unsalted butter
- 2 tsp Vanillin
- 1 dl Granulated sugar
- 4 ½ dl Wheat flourDECORATION
- 2 dl Pearl sugar
- Caramel colour (any you desire, I chose blue)
- Rubber spatula
- Set of measuring spoons
- Freezer or fridge
- Baking sheet (I used a perforated)
- Baking paper
- Sharp, thin knife
HOW TO DO
- Turn on the oven, 175°C .
- The butter should be room-temperature, otherwise it will be tricky to mix with the dry ingredients and you might get lumps of butter in the dough. If it isn’t soft – warm it a little in the micro.
- Mix the butter with the dry ingredients, using a fork.
- Let the dough cool a bit in the freezer or fridge, since fat (like butter) gets soft and tricky to work with when it’s warm
- While the dough cools, mix the pearl sugar with the caramel colour (just don’t take too much, add a little and mix, then add more if needed).
- When the dough is hard again, roll it and shape it as a long cylinder (the base of the cylinder will be the size of the biscuits, which is your choice). Cut it in three parts the same size and put them on the plate.
- Put a baking paper on the area where you’re working. Spread out some coloured pearl sugar, in a thick and dense layer.
- Roll your cylinders in the pearl sugar, make sure they don’t loose their round shape! (your hands will get coloured!) and then put them back on the plate.
- Put the plate (with the rolls on) in the fridge or freezer so that they’ll cool again now when your hands have “melted” them a bit.
- Prepare a baking sheet with baking paper
- When the rolls have cooled again – take them out. Cut them, somewhere between 1 and 2 cm thick. Shape them a bit rounder and put them on the baking sheet.
- Put them in the oven, for about 8 minutes. The time depends on how thick they are (of course), they should not get brown.
- Take them out and let them cool, they’ll get more compact as they cool.