Shopping list 8 large, 20 small biscuits
85g butter, room temperature
100g caster sugar
½ free-range organic egg, room temperature
¼ lemon, zest only
125g plain flour
125g Zeeland flour
¼ teaspoon of salt
½ teaspoon of baking soda
Today we baked butter biscuits, a retro crumbly shortbread biscuit that is still delicious. We found the recipe at Rutger bakes online. Maybe it's just us but we had a hard time with this recipe, which seemed so easy. Maybe our egg was to small. In our opinion: the biscuits taste okay but unfortunately not like old-fashioned butter biscuits. A bit of a disappointment after baking all kinds of cookies for 10 years. But you form your own opinion ;))
Here is how you make Rutger's butter biscuits
Place butter and caster sugar in the mixer.
Mix until it is creamy.
Add the half beaten egg.
Add the lemon zest as well.
Mix all briefly until combined
Add both the flours to the mixture.
Mix it into large crumbs.
Then knead it quickly by hand.
After kneading for 5 minutes (long!) of kneading the dough can not be rolled , it is to dry
The dough keeps breaking.
We add the other half of the egg.
Knead it quickly into the dough.
The dough rolls perfect.
Preheat the oven to 180°C
Cut out heart shapes.
Place 10 minutes in the fridge.
Bake the hearts for 18 minutes.
Meanwhile cut out the smaller hearts.
In the mean time the large hearts are done!
Cool first on the tray, then on a rack.
Repeat the process but bake 12 minutes.
Allow the small hearts to cool in the same way.
We baked 8 large and 20 small Butter Biscuits.
Enjoy!