French Butter Biscuits
These classic French biscuits with shiny appearance are buttery and slightly salted not really crispy but fragrant and crumbly.
Ingredients
- 80 g unsalted butter, softened - I used Lurpak butter
- 40 g icing sugar - sifted
- 1 small lightly beaten egg yolk - about 16g
- 1/4 tsp vanilla extract
- 100 g plain flour
- 25 g super fine almond powder (ground flour) - easy to sift
- 1/8 tsp baking powder
- 1/4 tsp salt
- 1 egg yolk + 1/4 tsp water - mix well, egg wash
Instructions
- Cream butter and icing sugar together till combined.
- Then add beaten egg yolk in 2 batches, use rubber spatula to blend well after each addition followed by vanilla extract.
- Sieve in flour, baking powder, almond powder and salt. Fold well with a rubber spatula to become a soft sticky dough.
- Place dough in between a plastic sheet and roll flat to about 4mm thickness and place inside the freezer for 15-20 minutes to harden.
- Cut out the dough by using cookie cutter (4.5cm dia) and place on a baking tray lined with parchment paper. Place the whole tray of cut cookies inside the freezer for another 10 minutes.
- Lightly brush the biscuits with egg wash twice, then with a fork to draw criss-cross lines on top.
- Bake in preheated oven at 170C for about 15 mins or until golden brown.
- Leave biscuits to cool on wire rack and store in airtight container.
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