Butter biscuits

• 90 minutes to prepare • 15 minutes to cook • Serves 10

Sorry, you'll never convince me there is more to life
than chocolate chip cookies 

 

Fresh butter biscuits are the epitome of a cozy breakfast.
Moreover, these butter biscuits are great and fun to make; an excellent hobby if it is a desperately raining Sunday and a simple recipe to teach children cooking skills to make food that is good for them.

Today we prepared 5 versions of them:
basic butter pastry biscuits, cocoa biscuits, abbracci, biscuits with chocolate chips and jam drops biscuits, topped with a spoonful of raspberry jam.
They are all perfect to be served alongside fluffy scrambled eggs and coffee.



Here are ingredients for a 10-serving recipe (approximately 60 biscuits):

 

400 g flour 00
150 g sugar
150 g butter
50 g cocoa powder
50 g raspberry jam
50 g chocolate chips
2 eggs
1 sachet vanilla baking powder
salt

1. Start preparing the pastry: cut the butter into cubes and place it in a bowl. Add flour and vanilla baking powder, both sifted. Add sugar, too, and knead it quickly
2. Stir in the eggs, then add a pinch of salt
3. Take away 1/3 of pastry dough and sift in the cocoa powder. Fold together until fully combined, then shape into a ball and keep aside
4. Divide the remaining dough into 2 balls. Add the chocolate chips to one of them and knead again
5. You have now 3 balls of dough (one of plain butter pastry, one with cocoa, one with chocolate), wrap them with plastic wrap and let them rest in the refrigerator for at least 1 hour
6. When we are close to the the 1-hour resting time of the pastry, preheat oven to 180°C
7. Move on to the biscuits preparation:
   
   BASIC BUTTER BISCUITS
   Divide the plain butter pastry dough into 3 balls and take 1 of them. Roll the dough out onto a floured sheet of baking parchment to a depth of around 5mm and press out your biscuits using a round-with-hole-shaped cutter. Recombine your dough off-cuts and reroll them on a floured surface. Try to be fairly quick doing this, as the mixture will warm up and get sticky
   
   CHOCOLATE CHIPS BISCUITS
   Take the ball with chocolate chips. Roll the dough out and press out your biscuits using a 5-cm round-shaped cutter. Recombine your dough off-cuts and reroll them on a floured surface, like before
   
   JAMMY BISCUITS
   Take another ball of plain butter pastry dough and arrange it into little balls, about 3 cm in diameter. Place them on a floured sheet of baking parchment and press them with your finger to create small holes into them. Spoon in the raspberry jam
   
   ABBRACCI BISCUITS
   Take the remaining ball of plain butter pastry and half of the cocoa dough. To form the abbracci, divide each ball of dough in half, rolling each piece on a lightly floured surface into a long snake about 35 cm long. Cut the snakes into 5-cm pieces trying to make the pieces uniform in size. Working with one piece of each flavor of dough at a time, leave one end round and plump and the other somewhat flat. Then, nestle 2 pieces of different type of dough in an embrace, wrapping the flatter ends around plumper ends
   
   COCOA BISCUITS
   Take other half of cocoa dough. Roll the dough out and press out your biscuits using the 5-cm round-shaped cutter. Recombine your dough off-cuts and reroll them on a floured surface
8. Once all the shapes are cut out, arrange them on 5 baking sheets lined with baking parchment and leave to cool in the fridge for 10 mins.
9. Bake each f them at 180°C for about 15 minutes
10. Once cooked, pull out from the oven to let them cool...and enjoy!!!

Nutrition Facts are detailed in the table below. Data is provided per serving (approximately 6 biscuits).

I have a real job, I have to keep the world from being overrun by cookies
(Snoopy, Charles Schulz)