Whipped shortcrust biscuits for a biscuit press

Delicious light, crumbly biscuits, decorated as liked and kept in a tin. Use a star-nozzle piping bag if no biscuit press, shaping as preferred. Lovely with tea.

INGREDIENTS

250 G SOFT BUTTER

360 G ITALIAN 00 FLOUR

150 G ICING SUGAR

2 EGGS

1 EGG YOLK

1 PINCH SALT

1 PINCH VANILLA

GRATED ORANGE ZEST

GRATED LEMON ZEST

ALMONDS, HAZELNUTS, PISTACHIOS, CANDIED CHERRIES, DARK CHOCOLATE CHIPS AND WHITE CHOCOLATE TO DECORATE

I put very soft, not melted butter with grated orange and lemon zest in mixer, or bowl with electric whisk.

I whip until creamy and add icing sugar.

I beat the 2 eggs and yolk with a fork and dissolve salt.

I add vanilla.

I gradually whisk eggs into butter, first slowly then fast.

I keep whisking and add all flour.

I whisk into soft, smooth cream.

I put some in biscuit press and press directly on baking tray without parchment, which prevents pressing.

I make shapes and refrigerate trays half an hour before baking so biscuits hold shape.

The press has many discs, including Christmas designs.

I heat oven to 180°C and decorate with cherries, almonds, hazelnuts and chocolate chips before baking, but white chocolate afterwards.

I bake for 10/12 minutes, checking quick cooking, dust icing sugar and store cold in a box.

Here is my biscuit press.