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The same recipe but different flavour and finish. Very tasty and soft biscuits for coffee or tea time with friends or family.
Preparation time 7 minutes .. Baking 12 minutes .. Durability a few weeks if not eaten immediately
INGREDIENTS .. 4 pers
- 280 g cream butter at room temperature
- 140 g basterdsuiker
- 1 tbsp orange blossom water
- pinch of salt
- 360 g very fine wheat flour (Dutch patent flour)
PREPARATION
Preheat the oven to 160°C.
Turn the butter smooth in the food processor. Not too long, because the lighter you turn the butter, the more brittle cookie will be. Add the sugar and mix Then add the salt and the orange blossom water.
Let the food processor briefly turning until all ingredients are well mixed.
Spoon the mixture into a piping bag. Put parchment paper on the baking sheet and spray the biscuits with of biscuits. Decorate each biscuit with candied orange peel and bake about 12 minutes browned in the oven.
Let them cool down.
Cookies are really delicious ! They taste a bit like Austrian Linz cookies, but are much softer and have delicious, softly intense orange flavour.
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