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.
We have a very exciting use for them...hope you are staying tuned on my social media. You won't want to miss this one. (See links below!)
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Need
- 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
Do
- 1
Preheat oven to 160°C and line 2 baking trays with paper.
- 2
Pour sprinkles into a dish or oven tray with a flat base. Set aside.
- 3
Place sugar, orange zest, tonka bean, rice flour and salt into the Thermomix bowl. Mill 10 sec/speed 10. Scrape bowl and repeat.
- 4
Add butter and chop 6 sec/speed 6.
- 5
Add flour and egg yolk and combine 6 sec/speed 6. Or until mixture comes together.
- 6
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.
- 7
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.
- 8
Repeat with remaining logs of dough.
- 9
Cut into rounds and place on prepared trays for 12 minutes or until slightly browned. They will harden a little on cooling.
