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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 unbeaten egg
white, then stir the mixture with a hand mixer for ab-
out 8 minutes.
• Blend in the flour, then fill the pastry into the Bi-
scuit 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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