When in Bruges recently (see how I just name dropped so easily there??) I visited an ultra cute biscuit or cookie store. Their shelves were full of cute little buttery bites similar to this. Thus the inspo. I would say their biscuits were more sable (translated as 'sand' from French into English) so a more crumbly mixture than this one. The egg yolk acts as a bit of glue and you do get a lovely buttery flavour on top of the subtle note of tonka bean and orange zest. They look amazing in a big jar. And they keep really well in the fridge or freezer.
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- 200 Grams sprinkles of choice (you won't use them all, but you need excess to help get good coverage)
- 80 Grams raw caster sugar BUY
- zest of 2 oranges
- 1 tonka bean (or 1 teaspoon of vanilla bean paste) BUY
- 40 Grams rice flour
- 1 Pinch pink salt flakes BUY
- 250 Grams butter cold and cubed BUY
- 300 Grams bakers or strong flour
- 1 egg yolks
Preheat oven to 160°C and line 2 baking trays with paper.
Pour sprinkles into a dish or oven tray with a flat base. Set aside.
Place sugar, orange zest, tonka bean, rice flour and salt into the Thermomix bowl. Mill 10 sec/speed 10. Scrape bowl and repeat.
Add butter and chop 6 sec/speed 6.
Add flour and egg yolk and combine 6 sec/speed 6. Or until mixture comes together.
Tip mixture out onto a lightly floured bench and roll into 4 logs. The thinner the log, the smaller the cookie. Wrap loosely in a silpat mat and refrigerate for 30 minutes.
With wet hands, wet one log of cookie dough slightly before rolling it into the sprinkles. If you want full coverage of sprinkles, lightly press them in and roll again.
Repeat with remaining logs of dough.
Cut into rounds and place on prepared trays for 12 minutes or until slightly browned. They will harden a little on cooling.
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