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Buttercup or daisy butter biscuits
Automatically translated from Dutch using AI.
These classic Belgian buttercup biscuits, also known as little daisies, are delicate flower-shaped treats with a rich buttery flavour. They are traditionally decorated with a glacé cherry, chocolate or a small spoonful of jam in the centre.
- Total time
- 1 h
- Ingredients
- 9
Ingredients
- 250 g butter (very soft)
- 125 g icing sugar
- 1 packet vanilla sugar
- 2 eggs
- 375 g flour (sifted)
- 1/4 lemon
Finishing
- 50 glacé cherries (glacé cherries, or)
- chocolate callets (dark, or)
- jam (genever or to taste)
Steps
- Preheat the oven to 180°C.
- Line a baking tray with baking paper.
- Beat the very soft butter in a stand mixer with the paddle attachment. Ideally it should have a mayonnaise-like consistency. This is important to obtain a supple dough that you can pipe.
- Add the icing sugar, eggs and lemon zest and beat until light and fluffy.
- Briefly mix the sifted flour into the mixture; overmixing can make the dough too stiff to pipe.
- Put a little dough in a piping bag with a coarse size 12 star nozzle.
- Pipe flowers onto the tray with a short circular movement, ending in the centre.
- Press a hollow into the centre of each flower with your thumb.
- Place half a glacé cherry or a little jam in each hollow.
- For the chocolate version, bake the biscuits without a filling and place a few chocolate callets in the hollow immediately after baking; the heat of the biscuits will melt them.
- Bake the biscuits for 8 minutes until golden brown.
- Leave the biscuits to cool on a wire rack.
- Present in a bag or store in an airtight biscuit tin.
Source and inspiration: CVO Gent, Cooked and Shortcrust Doughs course.