Sliced butter cookies
The name of this biscuit refers to the preparation method: to form the biscuit, long strips of dough are cut into shape.
Creation by Jacques van Bragt, Jacques van Bragt pâtisserie, Geldrop, the Netherlands.
Makes 1270g.
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Ingredients
|
280 |
g |
butter, softened |
|
330 |
g |
caster sugar |
|
50 |
g |
eggs |
|
2 |
g |
salt |
|
470 |
g |
flour |
|
140 |
g |
almond slivers, browned |
Preparation method
- Mix the butter, caster sugar, egg, and salt in a planetary mixer with the butterfly whisk.
- Add the flour and mix into a dough.
- Mix in the almonds.
- Roll the dough out until it is about 3cm thick.
- Cut into long strips 4.5cm wide.
- Refrigerate on trays, covered with plastic foil.
- Cut into 0.5cm slices and place on baking sheets spread with baking paper.
- Bake 11 minutes at 170°C.
Serving suggestions
- To serve with tea or coffee.
- Crush into crumbs and use as a crunchy component in a dessert.
- Use in a dessert with components of strawberry, raspberry, or blueberry.
- Use in a dessert with components of ice cream, pear, and lemon.