Westmark LUXUS Manual De Instrucciones página 15

Tea Biscuits
250 g butter or margarine, 250 g sugar, 1 sachet of vanilla sugar, 2 eggs,
a pinch of salt, 450 g plain flour
Vanilla Biscuits
180 g butter or margarine, 100 g sugar, 3 sachets of vanilla sugar, vanilla aro-
ma (according to taste), 2 eggs, 250 g plain flour 80 g finely ground hazel nuts
Almond Biscuits
200 g butter or margarine, 200 g sugar, 2 eggs, 200 g plain flour, 200 g finely
chopped almonds
Chocolate Biscuits
180 g butter or margarine, 150 g sugar, 2 eggs, 50 g cocoa powder, 50 g
grated chocolate, 300 g plain flour, 2 table spoons of rum, rum aroma (accor-
ding to taste)
Method: Beat sugar and fat until creamy. Add eggs and spices. Mix in the flour
and other ingredients. A quarter of a tea spoon of baking powder or carbonate
of ammonia will lighten the mixture. Form the biscuits on a cold oven tray.
Pre-heat the oven to approximately 200° C, gas oven setting 4 or just below
medium heat and bake in the middle position for about 10 minutes. Mould
inserts 1-6.
Salted Straws
200 g butter or margarine, 300 g plain flour, 2 eggs, 1 tea spoon of salt, 2 tea
spoons of paprika (sweet), 2 tea spoons of caraway seeds.
Method: Beat fat and eggs until creamy. Knead flour and spices into dough
and form onto the oven tray. Pre-heat the oven to approximately 200° C, gas
oven setting 4 or jut below medium heat and bake in the middle position for
about 10 – 15 minutes. Mould insert 1-6.
Important note:
The dough must be smooth enough to allow a spatula to be pushed
through it without any great effort. The hand operated press-lever should
move down easily when forming the biscuits. When inserting the shaping
rings 1-6 in the lower socket the smooth side must be turned downwards.
The quality of the biscuits can be improved by using only egg yolks. 2-3
yolks equal 1 egg in the above recipes. If the dough is too runny, knead in
up to 50 g of flour until the required consistency is reached.
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