Colored biscuits

Name: Colored biscuits
Ingredients: Dough: 450 g flour. 50 g butter. 1 egg. 1 packet of baking powder. 80 g sugar. 1 vanilla essence. Melted chocolate or chocolate cream (100 g). Colored chocolate candies.

Dessert - Colored biscuits by Stana E. - Recipia

Colored cookies are made from a buttery dough with sugar and vanilla, then decorated after baking with chocolate and colorful candies. The dough is easy to work with, rolled out into a sheet and cut into round shapes. It is important that the butter is cold, and the cookies are left to cool well before decorating, so that the chocolate does not run off their surface. Quick info Preparation time: a few minutes for the dough, plus rolling and cutting time Cooling time: a few minutes for the dough; cookies must cool well before decorating Baking time: 15-20 minutes for each tray, at 180°C Total time: cannot be determined exactly, as it depends on the number of trays and how quickly the cookies are cut out Servings: the number of cookies varies depending on the thickness of the sheet and the size of the cutter used Difficulty: easy Recipe type: homemade cookies, decorated biscuits, suitable for festive tables or Christmas Ingredients For the dough: 450 g flour 50 g cold butter, cut into pieces 80 g sugar 1 egg 1 packet baking powder 1 vanilla essence For decoration: 100 g melted chocolate or chocolate spread Colorful chocolate candies, as needed The butter should be used cold, not soft or melted. This is one of the important details for the tender texture of the cookies. Flour, sugar, baking powder, and vanilla essence are added to the dough, and the egg is added after the initial ingredients have been mixed. Preparation method 1. Place the cold butter, cut into pieces, in a bowl. Add the sugar and mix until the ingredients start to combine. 2. Add the flour, baking powder, and vanilla essence. Continue mixing so that the ingredients are distributed as evenly as possible. 3. Add the egg and start kneading. Work the dough until you get a soft and tender composition. 4. Let the dough chill for a few minutes. A short chilling time is helpful for making the dough easier to roll out and cut. 5. Roll the dough into a sheet. The thickness is not specified in the basic recipe, so you can keep an even sheet suitable for cookies that can be decorated after baking. 6. Using a round cutter, cut circles from the dough. Place the obtained discs on a tray. 7. Bake the cookies at 180°C for 15-20 minutes. The time may vary depending on the oven and the thickness of the cookies, so check them towards the end of the baking period. 8. Continue rolling and cutting the dough until finished. 9. Let the baked cookies cool well. Do not put chocolate on them while they are still hot, as it will melt and spread too much. 10. Using a spoon, place melted chocolate or chocolate spread on top of each cookie. Decorate immediately with colorful chocolate candies before the chocolate layer hardens. If there is leftover dough after you have finished cutting the cookies, you can use it for plain cookies. These can be glazed with chocolate or dusted with sugar after baking. Why I make the recipe often The recipe is useful when you want simple cookies but with a more cheerful appearance, without preparing a complicated dough. The same base can be used for undecorated cookies, and the leftover dough does not go to waste. The decoration can be done after the cookies have cooled, allowing you to prepare them in stages. Additionally, the cookies can be left with just chocolate, with colorful candies, or plain, dusted with sugar. Thus, the result can be easily adapted according to the occasion. Tips Use cold butter, cut into small pieces. In this recipe, the butter is not melted before preparing the dough. Knead until the dough becomes soft and tender, without insisting unnecessarily after the ingredients have been combined. Let the dough chill for a few minutes before rolling. If it starts to stick or is difficult to work with, a short chill is helpful. Try to roll the dough as evenly as possible so that the cookies bake at the same time. The cookies must cool well before decorating. On warm cookies, the chocolate will not stay in a stable layer. Bake each tray for 15-20 minutes at 180°C, but keep in mind the oven used and the thickness of the dough. Substitutions Vanilla essence is the ingredient used to flavor the dough. If you do not have it on hand, it can be omitted, but the taste will not be the same. For decoration, you can use melted chocolate or chocolate spread, as specified in the recipe. The choice depends on what you have available. Colorful candies can be used only as decoration. If you prefer simpler cookies, you can skip them and leave them covered only with chocolate or dusted with sugar. Variations Part of the dough can be turned into decorated round cookies, while the rest can be baked plain. This way, you get two variations from the same composition. For a different appearance, you can decorate the cookies with more or less chocolate. The recipe also allows for the use of chocolate spread instead of melted chocolate. If you are preparing the cookies for Christmas, the colorful candies can be chosen in colors suitable for the festive table. It is just a change of appearance, without altering the dough. Serving ideas The cookies can be served after the chocolate on top has set. They are suitable alongside coffee, tea, or milk. For a simple presentation, arrange them on a platter after they are completely cooled and decorated. Plain cookies, without chocolate, can be dusted with sugar before serving. Frequently asked questions Can I use soft butter instead of cold butter? The recipe is made with cold butter, cut into pieces. It is not recommended to melt it, as it changes the texture of the dough and how it rolls out. For this composition, cold butter is the correct choice. How long should the dough be chilled? The recipe states that the dough should be chilled for a few minutes. No exact duration is indicated. The goal is for the dough to be easier to roll out and cut. Why is chocolate added only after the cookies have cooled? Hot cookies warm the chocolate, and it can melt and spread unevenly. After the cookies have cooled well, the decoration stays easier on the surface. What can I do with leftover dough? You can continue to make plain cookies. After baking, they can be glazed with chocolate or dusted with sugar. Can I bake all the cookies in one tray? Only if they fit without being crowded. Otherwise, bake them in several batches and keep the baking time of 15-20 minutes for each tray. Nutritional values The values are estimated and do not precisely include colorful candies, as their quantity is not specified. For the dough made from 450 g of flour, 50 g of butter, 80 g of sugar, and one egg, the entire composition has approximately: 2,350-2,450 kcal 420-430 g carbohydrates 48-52 g fats 50-55 g proteins Based on 100 g of dough, it results in approximately 375-390 kcal, 66-69 g carbohydrates, 8 g fats, and 8-9 g proteins. If the entire amount of 100 g of chocolate is used for decoration, the caloric intake increases. Colorful candies also add calories and carbohydrates, but their quantity is not specified, so the final values may vary. The value for a single cookie cannot be calculated exactly without knowing how many cookies come from the dough and how large the cutter used is. Storage and reheating The cookies are stored after complete cooling, in a closed container, in a dry place. It is better to keep them away from heat, especially after decorating with chocolate or chocolate spread. Reheating is not necessary. The cookies are served at room temperature. If heated, the chocolate on top may soften, and the decoration may lose its shape. Tags: cookies, biscuits, cookies, Christmas recipes

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