Butter biscuits

Ingredients

• 200 gbutter
• 2eggs
• 100 gicing sugar
• 300 gplain flour
• ½ packetvanilla sugar
• to tastemilk, dark or white chocolate
• to tastesprinkles

Instructions

1. 1

   Separate the eggs

   Separate the egg yolks from the whites.

2. 2

   Mix the dough

   Put the egg yolks and all the other ingredients except the egg whites in a bowl. Mix them together with a hand mixer.

3. 3

   Chill the dough

   When the mixture becomes crumbly, knead it briefly by hand and shape it into a ball. Cover and chill for 1 hour.

4. 4

   Preheat the oven

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

5. 5

   Roll and cut

   Take the dough out of the fridge and roll it out on a floured work surface. Cut out the biscuits and place them on a baking tray lined with baking paper.

6. 6

   Bake the biscuits

   Bake for about 10 minutes, until the butter biscuits are ready.

7. 7

   Melt the chocolate

   Melt the chocolate in a bowl set over a hot water bath, then spoon it over the biscuits.

8. 8

   Add the sprinkles

   If you like, finish the biscuits with glitter or sprinkles.

What are butter biscuits?

These are German-style butter biscuits, or Butterplätzchen: simple cut-out biscuits often made for sharing and decorating. Their dough is rich with butter and is chilled before rolling, which helps it hold its shape.

This version uses egg yolks in the dough and finishes the baked biscuits with melted chocolate and sprinkles. The egg whites are separated as directed but are not used in the method.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1024 calories, 15g protein, 111g carbs, 58g fat.

The flour and sugar provide most of the carbohydrates, while butter supplies most of the fat; eggs contribute some protein. Chocolate and sprinkles add more energy and sugar, but their quantities are not specified, so this estimate does not include them. Balance a serving with fruit and a drink without added sugar.

The ingredients that matter

Butter: it gives the biscuits their rich flavour and tender, crumbly texture. Use it softened enough to mix, but not melted.

Egg yolks: they bind the dough and add richness. Keep the whites aside; this recipe does not call for them later.

Flour and sugar: plain flour forms the structure, while icing sugar makes a fine-textured dough. Vanilla sugar adds a gentle vanilla note.

Why the dough needs chilling

Chilling: the full hour in the fridge firms the butter, making the dough easier to roll and cut. Keep it covered so the surface does not dry out.

Rolling: flour the work surface lightly and turn the dough as you roll. If it becomes too soft to handle, return it to the fridge briefly.

Look for the right bake

Timing: the recipe gives about 10 minutes, but ovens and biscuit sizes vary. Start checking at that point rather than waiting for strong browning.

Doneness: take the biscuits out when they are set and only lightly coloured. Let them cool before adding the chocolate so the topping is easier to spoon over.

Finishing with chocolate

Water bath: melt the chocolate in a bowl over hot water, keeping the bowl above the water rather than letting it sit in it. Stir until smooth.

Decoration: spoon the chocolate over the biscuits, then add sprinkles while the chocolate is still soft so they stick.

Serving and sharing

Serve the biscuits once the chocolate has set, with tea or coffee, or arrange them on a plate for sharing. Their buttery sweetness also pairs well with fresh berries.

For even portions, make the cut-outs a similar size and divide the finished batch evenly.

Recipe notes & tips

• Measure the flour and icing sugar before mixing so the dough comes together evenly.
• Chill the dough for the full hour to make it easier to roll and cut.
• Dust the work surface lightly with flour to help prevent sticking.
• Keep the cut biscuits a similar size so they bake at the same rate.
• Add sprinkles as soon as you spoon on the chocolate, before it sets.

Variations

• Choose dark chocolate: use it for a less sweet-tasting finish.
• Use white chocolate: drizzle it over the cooled biscuits for a contrasting finish.
• Mix chocolate types: decorate different biscuits with milk, dark or white chocolate.
• Change the shapes: use different biscuit cutters while keeping the pieces a similar size.
• Add extra sprinkles: scatter them over the chocolate before it sets.

Common mistakes to avoid

• Skipping the chill: the dough may be difficult to handle; chill it for the full hour.
• Adding too much flour to the surface: excess flour can make the dough dry; dust lightly.
• Rolling unevenly: thick and thin biscuits bake differently; aim for an even sheet.
• Overbaking: the biscuits can become too dark; check them at about 10 minutes.
• Decorating warm biscuits: the chocolate can run; let the biscuits cool before topping.

How to store

Once the chocolate has set, store the biscuits in an airtight container at room temperature and eat within about a week. Keep them in a single layer or separate layers with baking paper; they are best eaten as biscuits rather than reheated.

Frequently asked questions