Advertising. Say it with biscuit! That’s a motto, right? Whether Christmas wishes, coupon or marriage proposal, stamp cookies always go. Well, a marriage proposal to eat is perhaps a bit doll. But you know what I mean. That’s why this year’s cooking carousel has stamped Christmas greetings in a lemony butter cookie shape.
Ok, you must not laugh now please. But I started planning my Christmas cookies in August. You have read quite right, I already knew end of August at 30 ° C and bright sunshine that there will be magical stamp cookies this year. And I have with a large glass of ice tea in the garden chair and rolled my favorite GU Christmas baking book.
You ask yourself, why in the world have I dealt with biscuits in midsummer?
Quite simple. A few weeks earlier, Italian company Silikomart * asked if I would like to test some of their products. Logically, that I could only answer “yes, yes, yes!”. And that’s why I became the owner of the sugar sweet biscuit stamp EVER right in the middle of summer.
Do you have a biscuit stamp and stamped biscuits? Then you know this problem for sure: The dough is beautifully stamped and looks great. But what now? You can not cut out the biscuit with the punch. So a knife is used and schwuppsdiwupps is the Keksrand totally wavy.
For this, Silikomart * came up with a great solution. The stamp set Xmas Stamp * consists of four biscuit stamps and a cookie cutter, on which the stamps can be attached. So you can first stamp the whole dough and then cut out all the cookies beautifully neatly. Great, is not it? On top of that, I’m absolutely thrilled with the quality of the shapes. So wonderfully sturdy I will certainly have long pleasure in the stamps.
The lemony shortbread dough is perfect for stamping. Due to the slightly higher flour content, the dough is firm and does not stick to the punch. So you succeed the perfect stamp biscuits in no time!
Portions : 3 Sheets
calories per serving : 2805 kcal
- Grated peel of a lemon
Flour, Mix powdered sugar and lemon zest and pile on a clean work surface.
Press a trough into the mixture and hammer in the egg. Cut the butter into pieces and spread on the flour.
Chop the dough first with a knife, then knead with your hands to a firm dough. If the dough is still very sticky, add a little more flour. Wrap the dough in foil and refrigerate for 2 hours.
Preheat oven to 180 degrees.
Roll out dough on a floured surface 3 to 4 millimeters thick. Stamp with the biscuit stamp and cut out.
Bake in the oven for 10-11 minutes until golden brown.
Of course you can also use the dough for normal cookie cutter.
* The biscuit stamp was provided to me by Silikomart free of charge and unconditionally. Thanks a lot for this.
Well, do you have to conjure up the last Christmas presents today? Or are you already finished lääängst? And have you ever baked stamped biscuits?