INGREDIENTS:
- Spadoni Biscuit Mix
- 1 medium egg (around 55 g)
- 125 g butter
PREPARATION:
Break the egg into a bowl, add the butter in small pieces and mix well for around 30 seconds. Slowly pour in the Biscuit Mix and stir quickly for 4 minutes, until you have a soft, smooth dough. Form it into a ball; wrap it with a transparent film and refrigerate for 1 hour at least. Take the dough and roll it out with a rolling pin until it is 3-5 mm thick. If the shortbread is too crumbly, just add half an egg white or some cold water to make it more elastic. Now cut out the biscuits using different shaped cookie cutters, and place them on a baking tray lined with baking parchment. Bake for 10-15 minutes at 180°C. For that extra something: brush biscuits with glacé icing; sprinkle with chocolate or sugar, nuts, sunflower seeds or anything you want.
