Instructions
- Beat all the ingredients together, except for the eggs, in the mixer with the paddle attachment on the 1st speed for 5 minutes.
- Slowly add the eggs and continue mixing on the 1st speed for 2 - 3 minutes until the dough comes away from the mixing bowl.
- Cover the dough in plastic wrap and place in the refrigerator for 2 - 3 hours.
- Roll the dough out to 5 cm with a rolling pin.
- Cut out various shapes using different cookie cutters.
- Bake at 170°C - 180°C for 15 - 20 minutes.
- Heat the vanilla submarine over a bain-marie up to 35°C and dip one side of the biscuit.
- Allow to dry on a working surface.
