Polish butter biscuits
This is the recipe for use with a patterned rolling pin.
- 200g butter
- 150g icing sugar (important that it is icing sugar as it needs to be really fine)
- 1 egg
- 2 tabs olive oil
- 400g plain flour (not self-raising)
- pinch of salt
- flavouring if you like – try vanilla, lemon essence or cinnamon
First, brush the patterned pin with vegetable oil.
Mixing the ingredients is best done in the red machine. Mix the butter and sugar, add the egg and then the olive oil, and then the other ingredients. Try not to over-mix as it warms the butter and makes the dough too sticky.
Tip out on the counter and kneed gently – keeping a thin layer of flour on the counter so that it doesn’t stick. Try dividing into thick pancake shapes at this stage and chilling for 10-15 mins. Think the pattern will work better on chilled dough.
Then roll to about 2-4mm thick with a normal rolling pin. Then go over the surface gently with the patterned rolling pin and then cut the biscuits into squares with a knife. Keep the scraps and kneed together until it’s all used up.
Put the biscuits onto non-stick paper on trays. The paper helps a lot when you are moving them after they are cooked. You can chill them for 20-30 mins at this stage – supposedly makes the pattern stay better.
Pre-heat oven to 190 degrees fan (or 200 if not). Bake for 8-9 mins until a little brown at the edges. Cool for a few mins then move to a wire tray.
Afterwards, clean the patterned pin with a damp brush, let it try and then lightly oil it – with kitchen paper.