Recipe
Preparation
- Remove the dough from the freezer and let it in the refrigerator overnight to defrost. Alternatively, place the dough at room temperature for 2hours.
- Once the dough is soft enough and manageable, divide, shape and bake the cookies in two methods.
Method A
- Cut preferably equal-weight pieces of dough (˜30g) and shape evenly into various shapes. If the dough is sticky sprinkle, it with a little flour.
- Place on an oven tray lined with parchment paper.
- Bruch the top surface with egg (optional) and bake in a preheated oven at 160οο C for 25-30minutes.
Method B
- Roll out the dough with the rolling pin (˜1cm thick) and use a cookie cutter to shape into various shapes. If the dough is sticky sprinkle, it with a little flour.
- Place on an oven tray lined with parchment paper.
- Bruch the top surface with egg (optional) and bake in a preheated oven at 160οο C for 25-30minutes.
Note: Temperature and baking times may vary depending on the oven, the size of the shapes formed and the baking method.
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