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KH1191
Recipes
You can process commercially available
ready-made pastry with the Biscuit
Shaper.
Biscuits 1
Ingredients:
150 g butter
100 g powdered sugar
1 Pkt vanilla sugar
1 egg white
200 g plain flour (Type 405)
1 pinch salt
• Whip the butter until foamy, blend
in the sugar, vanilla sugar and the un-
beaten egg white, then stir the mixture
with a hand mixer for about 8 minutes.
• Blend in the flour, then fill the pastry
into the Biscuit Shaper.
• Cover a baking tray with baking paper.
Make small biscuits on the tray with
the Biscuit Shaper.
• Bake in a convection oven for 12-
15 minutes at 175-190 ˚C.
• The edges should be golden brown.
Allow the biscuits to cool on the
baking tray.
Tip: Melt some plain cooking chocolate
in a bain-marie. Spread a teaspoonful of
chocolate onto the cooled biscuits and
decorate them with a half of a walnut.
Depending on the size of the biscuits,
the baking times can vary.
Biscuits 2
Ingredients:
125 g butter
125 g powdered sugar
1 Pkt vanilla sugar
1 egg
1 egg white
250 g plain flour (Type 405)
1 pinch salt
• Whip the butter, sugar, vanilla sugar,
salt, egg and egg white until foamy,
blend in the flour.
• Cover a baking tray with baking paper.
Make small biscuits on the tray with
the Biscuit Shaper.
• Bake in a convection oven for 12-
15 minutes at 175-190 ˚C.
• Dip the biscuits in molten cooking
chocolate.
Tip: For darker biscuits, substitute 30 gr
of cocoa for the vanilla sugar. Dispense
with the salt and add 1 dessertspoon of
water instead.
Depending on the size of the biscuits,
the baking times can vary.
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