Classic biscuits that can easily be varied.
Oven: 175 degrees
270 – 300 g wheat flour
60 g sugar
200 g butter
1 egg yolk or 1 egg
possibly baking flavouring, e.g.
Beat the butter and sugar until fluffy (it works better with slightly warmed butter). Add flour (except for a small amount), egg or egg yolk and baking flavouring and knead everything quickly into a dough. Do not work and knead the dough for too long, otherwise it will become tough and the biscuits will be hard.
Chill the dough, e.g. in the fridge. A few hours is enough, but it can also be left there for longer. The dough is easier to work with if it has rested in the refrigerator for a while.
Sprinkle some flour on the base and roll out the dough on it or roll out the dough directly on the baking paper. Cut out the biscuits with the biscuit cutters. Dip the cutters in flour from time to time so that the dough does not stick.
Bake in the oven at 175 degrees for about 10 minutes.
You can also knead the dough in the “classic” way: Pile up a good half of the flour on the table. (The rest will be incorporated later.) Add sugar and baking flavouring. Break the butter into small pieces. Add the egg or egg yolk. Crumble the butter into the flour with your fingertips and quickly knead everything into a dough.