Pretzel biscuits

Ingredients

• 60 gsoft butter or margarine
• 75 gplain flour
• 25 gground almonds
• 30 gicing sugar
• 1egg
• ½ packetvanilla sugar
• 1 small pinchsalt
• to tastecandy melts or couverture chocolate
• to tastecoloured sprinkles

Instructions

1. 1

   Make the dough

   Knead all the ingredients with a mixer fitted with dough hooks, or in a food processor, until the dough is smooth and pliable.

2. 2

   Chill the dough

   Wrap the shortcrust dough in cling film and place it in the freezer for 10 minutes, or chill it in the fridge for 30 minutes.

3. 3

   Heat the oven

   Preheat the oven to 180°C, using conventional top and bottom heat.

4. 4

   Fill the tray

   Meanwhile, grease a pretzel-shaped baking tray. Use a dough scraper to spread the dough across the tray.

5. 5

   Bake the biscuits

   Bake on the middle shelf for about 10 minutes. Leave the biscuits to cool briefly, then release them from the tray.

6. 6

   Decorate the biscuits

   Coat the biscuits with candy melts or couverture chocolate and decorate with colourful sprinkles.

What are pretzel biscuits?

These are sweet biscuits made from a simple shortcrust-style dough and formed in the shape of a pretzel. Their shape nods to the familiar German pretzel, while the dough and chocolate finish make them a small, sweet bake rather than a savoury bread.

This version uses ground almonds for a delicate, slightly nutty flavour. A pretzel-shaped baking tray does the shaping work, making it easier to get a consistent outline.

Nutrition and macros by portion

The nutrition label shows one serving as written: 262 calories, 5g protein, 23g carbs, 17g fat.

The flour, icing sugar and vanilla sugar provide most of the carbohydrates, while butter or margarine and ground almonds contribute much of the fat. The egg and almonds supply some protein, but these are primarily sweet biscuits; pair one with fruit or yoghurt for a more varied snack.

Why the ingredients work

Soft butter or margarine: starting with a soft fat helps it combine evenly with the flour, sugar and egg. Ground almonds add richness and a tender crumb.

Icing sugar and vanilla sugar: these sweeten the dough while keeping it fine-textured. A small pinch of salt helps round out the sweetness.

Chilling the dough

Short chill: the freezer option takes 10 minutes, while the fridge option takes 30 minutes. This firms the dough so it is easier to spread into the tray.

Check the feel: aim for dough that is cool and manageable, not frozen solid. If it becomes too firm, let it stand briefly before spreading.

Getting the shape right

Greased tray: coat the pretzel moulds before adding the dough so the baked biscuits are easier to release. Pay attention to the curves and narrow parts of each shape.

Even layer: use a dough scraper to spread the dough across the moulds without leaving thick patches. The recipe relies on the shaped tray rather than hand-forming individual pretzels.

Baking and doneness

Middle shelf: bake at 180°C with top and bottom heat for about 10 minutes, as directed. Since the biscuits are small, begin checking around that time rather than waiting for them to become deeply coloured.

Cool briefly: give the biscuits a short pause before removing them from the tray. They are delicate while hot, so easing them out after that brief rest helps preserve their shape.

Chocolate and sprinkles

Chocolate coating: use candy melts or couverture chocolate to finish the cooled biscuits. Apply a coating that suits your preference, since the recipe does not specify a quantity.

Colourful finish: add the sprinkles while the coating is still able to hold them. Let the decoration set before stacking or serving the biscuits.

Serving ideas

Serve the biscuits with tea or coffee as a small sweet treat, or arrange them on a festive biscuit plate. Their pretzel shape also makes them an easy choice for a themed baking spread.

For a more balanced snack plate, pair a biscuit with fruit or plain yoghurt rather than serving several biscuits on their own.

Recipe notes & tips

• Bring the butter or margarine to a soft consistency before mixing so it combines more easily.
• Use the dough scraper to push dough into the narrow parts of the pretzel moulds.
• Grease the tray carefully, including the bends of each pretzel shape.
• Stick to the stated chill time so the dough firms up without becoming difficult to spread.
• Let the biscuits cool briefly before trying to release them from the mould.
• Decorate once the biscuits have cooled so the chocolate coating is easier to manage.

Variations

• White chocolate: use white couverture for a milder, creamy coating.
• Dark chocolate: coat the biscuits in dark couverture for a less sweet finish.
• Nut finish: scatter a little finely chopped almond over the coating before it sets.
• Simple topping: leave off the sprinkles for a clean chocolate finish.
• Mixed decorations: use different coloured sprinkles to suit the occasion.

Common mistakes to avoid

• Skipping the chill: the dough may be harder to spread evenly; chill it for 10 minutes in the freezer or 30 minutes in the fridge.
• Under-greasing the tray: biscuits can stick in the curves; grease the whole pretzel mould before filling.
• Uneven spreading: thick patches may bake differently; level the dough with a scraper.
• Removing them too soon: hot biscuits can break; let them cool briefly in the tray first.
• Decorating while hot: the coating may be difficult to control; allow the biscuits to cool before decorating.

How to store

Once the chocolate has set, store the biscuits in an airtight container at room temperature for up to 4 days. They are best served at room temperature; reheating is not necessary and may soften the coating.

Frequently asked questions