Angel-shaped biscuits

Ingredients

• 500 gplain flour (00 flour)
• 200 gsugar
• 200 gbutter
• 4egg yolks
• 1 sachetvanillin
• 1unwaxed lemon
• 1 small bottle (optional)rum flavouring
• 1 pinchsalt
• to tastesugar stars and/or sprinkles

Instructions

1. 1

   Mix the yolks

   Put the sugar, vanillin, egg yolks and salt into a food processor. Run it until the mixture is smooth and combined.

2. 2

   Make the dough

   Stop the processor and add the flour, butter, rum flavouring and finely grated lemon zest. Process until the dough pulls away from the sides and forms a ball.

3. 3

   Work the pastry

   Remove the shortcrust pastry from the processor and place it on a lightly floured work surface. Knead it briefly by hand.

4. 4

   Chill the dough

   Shape the dough into a ball, wrap it in cling film and refrigerate for at least 1 hour.

5. 5

   Roll the pastry

   After chilling, knead the pastry quickly for 1 minute, then roll it out to about 1 cm thick.

6. 6

   Cut the shapes

   Set an angel-shaped cutter on the pastry to begin cutting out the biscuits.

7. 7

   Use the scraps

   Press the cutter through the pastry to make the shapes. Repeat with the remaining dough, gathering and reusing the scraps.

8. 8

   Decorate the biscuits

   Arrange the biscuits with space between them on a baking tray lined with baking paper. Scatter over the sugar decorations.

9. 9

   Bake and cool

   Bake in a preheated oven at 180°C for about 15–20 minutes, until the biscuits are slightly puffed. Leave them to cool, then lift them off the tray with a spatula.

10. 10

    Let them dry

    Before serving, leave the biscuits to dry on a tray lined with baking paper.

What are angel-shaped biscuits?

These are Italian-style shortcrust biscuits, made from a rich pastry dough and cut into decorative shapes. Their buttery base, lemon zest and optional rum flavouring give them a simple, fragrant flavour.

This version pairs the biscuits with sugar decorations for a festive finish. The instructions mention an angel cutter, although one line describes the cut-out as a star; use whichever shape your cutter makes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 710 calories, 11g protein, 95g carbs, 30g fat.

The flour and sugar provide most of the carbohydrates, while the butter is the main source of fat; the egg yolks contribute some fat and protein. For a more balanced plate, serve a biscuit or two with fresh fruit and a source of protein such as plain yoghurt.

The ingredients that matter

Flour and butter: plain 00 flour gives the pastry its structure, while butter brings richness and a tender, crumbly bite. Keep the butter cool so the dough is easier to handle.

Lemon and rum: finely grated zest adds citrus aroma, and the rum flavouring is optional. Avoid grating the bitter white pith beneath the lemon skin.

Handling the pastry

Mix just until the dough comes together and pulls away from the processor bowl. Once it is on the work surface, knead briefly rather than working it for a long time.

Chilling: the recipe calls for at least 1 hour in the fridge. This firms the dough and makes it easier to roll and cut clean shapes.

Rolling and cutting

Thickness: roll the pastry to about 1 cm, as specified. Keeping it evenly thick helps the biscuits bake at a similar rate.

Scraps: gather the offcuts and reuse them to make more biscuits. Handle them gently, since repeated kneading can make the pastry tougher.

When the biscuits are ready

Bake at 180°C for about 15–20 minutes, watching for the biscuits to look slightly puffed. The method does not specify browning as a cue, so avoid relying on a dark colour before taking them out.

Let the biscuits cool before lifting them with a spatula, then leave them on baking paper to dry before serving.

Serving ideas

Serve these biscuits with tea or coffee, or arrange them on a plate alongside fresh fruit. Their sweetness also works well as a small finish to a meal.

For a varied biscuit plate, pair them with plainer biscuits that have less sugar decoration.

Recipe notes & tips

• Measure the lemon zest before adding it so you do not accidentally include bitter pith.
• Use a lightly floured work surface to help the pastry release without adding too much extra flour.
• Leave space between the cut-outs on the tray so they are easy to lift after baking.
• Check the biscuits from 15 minutes, as oven performance can vary.
• Let the biscuits cool before moving them, as warm shortcrust pastry can break easily.

Variations

• Skip the rum: leave out the optional rum flavouring for a simpler lemon biscuit.
• Change the cutter: use another biscuit cutter if you do not have an angel-shaped one.
• Vary the decorations: use sugar stars, sprinkles or a mixture of both.
• Try orange zest: replace the lemon zest with finely grated orange zest for a different citrus note.
• Keep them plain: omit the sugar decorations for an undecorated finish.

Common mistakes to avoid

• Overworking the pastry: knead only briefly by hand so the biscuits stay tender.
• Skipping the chill: refrigerate the wrapped dough for at least 1 hour to make it easier to roll.
• Rolling unevenly: aim for about 1 cm thickness so the biscuits bake more evenly.
• Crowding the tray: leave space between the biscuits so they are easier to handle after baking.
• Moving them while hot: let them cool before lifting with a spatula to reduce breakage.

How to store

Once completely cool, keep the biscuits in an airtight container at room temperature and eat within about 5 days for the best texture. If they soften, warm them briefly in a low oven and let them cool before serving.

Frequently asked questions