A simple analogy to the basic butter biscuit dough. Even children can handle this pastry, so very suitable for baking together.
- 200g butter
- 360g flour
- 80g icing sugar
- 3 egg yolks
- Pinch of salt
- 100g icing sugar
- 2-3 tbsp lemon juice
- 1 small espresso cup shelled pistachios
- 1 espresso cup dried cranberries
- In a bowl, beat the egg yolks with the sugar and vanilla sugar until foamy.
- Add the butter cut into pieces, salt and flour and work into a dough with your hands.
- Cover the dough with cling film and refrigerate for half an hour. Then roll out the dough on a floured work surface and cut out circles with a dough mould and cut out the centre with a smaller circle.
- Place the cut biscuits on a baking tray lined with baking paper and bake at 200C approx. 8 minutes until they get colour. The biscuits are done quickly, so I recommend not leaving the oven while baking.
- When cool, prepare the icing. Sift the icing sugar over this and gradually add the lemon juice a drop at a time.
- The finished icing must not be completely runny, it should have an almost mushy consistency. If it is too runny, add more sugar, if it is too stiff, add the lemon juice.
- Finely chop the pistachios and chop the dried cranberries.
- Spoon the glaze over the biscuits and, while the glaze is still runny, sprinkle alternately with pistachios and cranberries. Leave to set.