With a soft crumbly texture
Makes 35 à 40 biscuits:
- In a large bowl, mix the flour, salt, sugar and butter. Rub the fat into the flour. Make sure that you don’t work the mixture for longer than 5 minutes or the butter will become too soft in contact with your fingers. This can also be done in a food mixer: stop before the mixture binds together and becomes a dough.
- Mix in the egg to obtain a smooth dough. If you’re using a food mixer, this will take 30 seconds.
Shape the dough into a ball, place it between tow sheets of floured baking parchment and roll it out with a rolling pin to a thickness of 5 or 6 mm. Place it on a baking sheet, still within the sheets of baking parchment, and refrigerate for an hour.
- Preheat the oven to 160°.
- The dough will be firm after an hour and easier to cut. Remove the baking parchment and cut different shapes, such as stars, moons or hearts. Place the biscuits on a baking sheet lined with fresh baking parchment and bake for 15 to 20 minutes.
- Leave to cool, then sprinkle with icing sugar .
- Variation: For those of you who are brave enough, instead of sprinkling with icing sugar, you can decorate them with a royal icing:
- In a bowl, mix 20g of egg white with 60g icing sugar, whisk it briskly with a fork. Then simply coat each biscuit with a brushful of the icing mixture.
- Leave to harden overnight.