- flour - 2 cups
- baking powder - 1 st. a spoon
- sugar - 2 teaspoons
- salt - 1/2 teaspoonfuls
- of chilled butter - 6 st. spoons
- of chilled milk - 3/4 Cups
1. Preheat the oven to 220 degrees with the counter in the center. Line the baking tray with parchment paper or a silicone mat. Cut the butter into 12 pieces. Mix the flour, baking powder, sugar and salt together in a bowl. Add pieces of butter and mix with fingers or a dough cutter until the mixture looks like crumbs. Pour in the milk and mix with a fork until a soft dough turns out. 2. Lightly sprinkle the work surface with flour and lay out the dough. Roll the dough 1 cm thick. Using a cookie cutter or round molds, cut out dough circles. With hands or a small shovel, transfer the biscuits to a baking tray. Collect the trimmings of the dough together, roll it out again and cut out the biscuits. At this stage, the biscuits on the baking tray can be sealed with a polyethylene film and placed in a freezer for up to 2 months. 3. Bake cookies without preliminary defrosting - just add a couple of minutes to the total cooking time. Bake the biscuits for 14-18 minutes, until golden brown.
Servings: 10-12