Wuselig Recipes · Recipe 56
VegetarianPuschel’s Cut-out Biscuits
Briefly knead a butter dough, chill, roll and cut out shapes. Bake until the edges turn lightly golden.
The little story
The Star with the Short Arm
Star cutters and a squirrel cutter waited on the little kitchen table. Puschel and Flauschi sat on their two chairs, pressing shapes into the cool dough.
Puschel„I am making a star that shines all the way to the window!“
One point stuck to the cutter as he lifted it. Puschel studied his slightly wonky star.
Puschel„Oh. This arm must have overslept.“
Flauschi„Then it is a cosy star. It can go on the tray too.“
Flauschi helped with a blunt spatula. Once they finished, they washed their hands before doing anything else. An adult took care of baking.
When the biscuits were baked and completely cool, Puschel looked for his short star arm.
Puschel„Found it! It still looks cosy.“
Flauschi„Tomorrow we can try a different shape.“
They shared the finished biscuits. Every star on the plate was allowed to look a little different.
About 30 minutes preparing and shaping · About 24 minutes baking both trays in sequence · About 110 minutes in total, including chilling/resting where needed and cooling. Times and yield are estimates; allow longer if your oven needs it.
Makes about 40–50 biscuits
How to make it
In a few words: Briefly knead a butter dough, chill, roll and cut out shapes. Bake until the edges turn lightly golden.
Ingredients
- 250 g plain wheat flour, plus about 1 tbsp for rolling
- 125 g cold butter, diced
- 75 g caster sugar
- 8 g vanilla sugar
- 1 medium egg
- A small pinch of salt
Method
- Wash hands and weigh the ingredients. Set out a bowl, scales, baking paper and two baking trays. Adults handle sharp tools, the oven and hot trays. Do not taste raw dough.
- Mix flour, sugar, vanilla sugar and salt. Add butter and egg. Quickly knead with clean hands into a smooth dough. Avoid prolonged kneading so the butter stays cool.
- Flatten, cover and chill for 30 minutes. If very sticky when rolling, chill for another 10 minutes.
- An adult preheats the oven to 180 °C conventional or 160 °C fan. Line the trays with baking paper.
- Roll small portions on a little flour to about 4 mm thick. Cut out shapes about 4–5 cm across and place 2 cm apart on cold trays. Briefly gather scraps and roll again.
- Bake trays one at a time on the middle shelf for about 10–12 minutes each. The edges should be lightly golden, not dark.
- An adult removes the tray with oven gloves. Let the biscuits firm up on the tray for about 5 minutes, then carefully move to a rack and cool completely. Check the temperature before eating.
Keeping your biscuits
Once completely cool, keep in a clean, dry, tightly closing tin. Best eaten within 2 weeks. Do not pack while warm or they may become damp.