This classic short pastry dough is super easy to use for lots of different dishes. You can use it to make cookies - just brush the dough with water before baking and sprinkle chopped nuts or sprinkles over the dough. You can also fill the cookies with marmalade or a nougat cream, or decorate them with homemade icing.

Fresh ingredients:

• 300 g Butter
• 2 egg yolks

Instructions for about 1,000g cookies:

• Open the package and pour the baking mix into a large bowl.
• Cut the 300g of cold butter into pieces and add to a small bowl. Mix the two egg yolks and the butter, then cut them into the baking mix. Mix with a mixer, or by hand for 2-3 minutes.
• Wrap the dough in cling wrap and cool for 60 minutes or overnight.
• Bake at 170°C on a cookie sheet prepared with parchment paper.
• Sprinkle your work surface with flour and the dough itself and roll out to about 5mm thick. Cut the cookies out with a cookie cutter and lay them on the sheet.
• Place the sheet on the middle rack in the oven and bake for about 10-15 cm until they're light brown.
• Decorate the cookies with cocoa powder, powdered sugar or dried coconut, icing or marmalade.