Christmas Biscuits with Extra Rustic Flour

INGREDIENTS

• 1000 gr. Extra Rustic flour
• 500 gr. 82% fat butter
• 350 gr. icing sugar
• 20 gr. baking powder
• ½ tsp cinnamon
• ½ tsp mahleb
• zest of 1 orange
• 2 gr. vanilla
• 200 gr. eggs
• vanilla glaze (vanilla submarine spoon sweet)

INSTRUCTIONS

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