Syringe cookies
I have a "biscuit gun" (or a cookie cutter, a press, a syringe ...), I don't even know which name would be the best. Biscuits are beautiful, soft, crispy ... Ready very quickly, stored in cans always at hand when you want something sweet. The combinations of biscuit flavors are numerous - vanilla, coconut, walnut, hazelnut, almond, orange, lemon, coffee, cocoa, chocolate ... as desired!
Preparation steps
- Let the margarine / butter be at room temperature. Combine all the ingredients and knead the dough with quick movements. Do not knead for a long time, otherwise the finished biscuits will be tough. The brittleness and softness of the biscuits are obtained if the dough is kneaded briefly and with quick movements. Take a piece of dough, form a roll that fits into the biscuit. Squeeze the biscuits with a biscuit on a sheet that does NOT need to be greased or put on baking paper. If the sheet is greased or paper is placed, it is difficult to squeeze the biscuits, they do not stick to the surface. Bake in a preheated oven for about 10 minutes, it all depends on the oven. I do this for 150, about 8 - 10 minutes (ventilated heart oven, I put 3 sheets at the same time if necessary). Take the baked biscuits out of the tin IMMEDIATELY because if they stay in the tin they will stick.
- If desired, roll in powdered sugar or dip half of the biscuits in chocolate or leave them clean. They are equally delicious and without additives. A small part of the dough can be separated and cocoa added, and combined - spread a piece of dough, put a piece of brown dough in the middle, roll it up, form a roll and put it in a biscuit. This recipe is also good for making old-fashioned biscuits in a meat grinder.
- If almonds, walnuts or something else (125 g) are added to the dough, the amount of flour is reduced to 500 g.
- When the biscuits are dipped in chocolate, it is best to stack them on aluminum foil because they peel off the base very easily and simply after cooling.
