Recipe: Italian Butter Biscuits

This classic, foolproof recipe for pressed biscuits (also known as 'spritz cookies') is the first one you should make with the Marcato Biscuit Press, which includes 20 different shape options in large or small (for a total of 40 different biscuit types). These biscuits are ideal for festive baking or for giving as Christmas gifts, as they will last up to 2 weeks at room temperature in an airtight container (if they won't be eaten first).

Featured in our Christmas Baking collection.

Makes 20-25 large or 35-40 small biscuits

Equipment

Ingredients

250g unsalted butter, room temperature
160g caster sugar
1/2 tsp vanilla extract
Pinch of salt
1 egg, room temperature
413g plain flour

Method

  1. Using a mixer or just a bowl and a wooden spoon, mix the room temperature butter and the sugar until thoroughly combined. Add the vanilla and salt; mix again. Add the egg and mix until well incorporated. Finally, add the flour and mix just until the dough comes together.
  2. Place the dough on a sheet of cling film and flatten it into a disc so it can firm up quickly. Wrap the dough and let it rest in the fridge for 15-20 minutes. Meanwhile, preheat your oven to 170°C fan.
  3. When you’re ready to shape the biscuits, remove a handful of the dough and shape it into a long sausage that will fit inside the cylinder of the Marcato Biscuit Press. Open the Biscuit Press and place the dough inside, fixing it with the cutting shape of your choice. 
  4. On an unlined baking tray, press down the lever of the Biscuit Press to create perfectly shaped biscuits. Make sure the bottom of the Biscuit Press has contact with the baking tray, and there is space between each biscuit. 
  5. Repeat the process above for the remaining biscuit dough. You can vary the shapes if you would like, but be mindful of baking large and small cookies on the same tray, as the timing will vary.
  6. Bake the biscuits for 8-10 minutes, watching them closely as every oven varies. What you’re looking for is a nutty, golden-brown colour just around the edges (anything more might be too crispy). Enjoy!

BK Tips

  • The butter really does need to be room temperature. The texture should be soft enough that if you press it with a finger, it will easily make a dent. Do not melt the butter, as it will make the final texture too crispy.

  • Don’t overwork the dough once you add the flour, as this might make the biscuits too soft.

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