Have you ever heard of yellow travel biscuits? I think anyone who has seen Star Wars or The Mandalorian knows exactly what I’m talking about.
You can take the man out of the Empire, but you can’t take the Empire out of the man, “The Mandalorian – Chapter 19”.
These yellow travel cookies are part of the Galactic Empire’s regime and a favorite of Doctor Pershing. The cookies are so soft they almost melt in your mouth. They’re sweet that you might think twice about leaving the Empire behind. Simply amazing.
Tools & Equipment
- 2 large baking sheets
- 7,6×7,6cm/3×3-inch cookie cutter
- Medium bowl
- Plastic wrap
- Silicone baking mats or parchment
- Stand mixer fitted with the paddle attachment
- Rolling pin
- Wire rack
Chill the Dough: This dough is very soft and needs to be chilled for at least 30 minutes so it can be rolled out easily. Otherwise, it may stick to the rolling pin or cookie cutter. However, you should have extra flour handy if you notice that the dough is too sticky. I roll out the dough directly on the sillicone baking mat (alternatively parchment) to move the cut out squares as little as possible. This way I can make sure they keep their shape.
Baking Sheets: If you have 2 large baking sheets available, use both as it makes it easier and saves some time. Make sure you don’t place the cookie squares on a warm baking sheet. So if you only have one baking sheet, let it cool completely between batches.
Silicone Baking Mats: I like to use a silicone baking mat when I make cookies. If you do not have this, you can use parchment paper instead.
Ingredients for Yellow Travel Biscuits
Directions – How to Make Yellow Travel Biscuits
In a medium bowl, whisk together flour, baking powder, ginger and salt. Set aside. Wash the lemon and zest it with a microplane.
In the bowl of a stand mixer beat butter, cream cheese, sugar and lemon zest on medium-high until light and creamy, for about 3 minutes. Add vanilla extract and egg and mix on medium-high until combined, for about 1 minute.
Then add the dry ingredients and mix on low speed until the dough just comes together, for about 30 seconds. Wrap the dough in plastic and chill in the fridge for 30 minutes.
Preheat the oven to 180°C/350°F. Place the dough on a lightly floured silicone baking mat. Lightly flour the dough and rolling pin and roll out to about 0,65cm/¼-inch thick. Cut out squares and remove any dough scraps. Place the baking mat on the baking sheet and bake for 15 minutes. Let the cookies cool completely on a wire rack. Repeat until no dough is left.
Storing and Freezing Instructions
Storage: You can store the cookies in an airtight container at room temperature for up to 1 week.
Freezing Instructions: You can freeze these cookies in a an airtight container for up to 3 months. Place at room temperature to thaw.
My Summary for Yellow Travel Biscuits
Taste & Texture: These are golden-yellow biscuits. They taste flaky, buttery and they are a little bit sweet, but not too overpowering.
Time: It takes about 30 minutes to make the dough. Then the dough needs to be chilled in the fridge for at least 30 minutes. Rolling out and cutting all in squares takes about an hour. Baking time is about 15 minutes per baking sheet.
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- 375g all-purpose flour (550)
- 2g (½ tsp) baking powder
- 1g (½ tsp) ground ginger
- 1,5g (¼ tsp) salt
- 4g (1 tbsp) lemon zest
- 115g butter, at room temperature
- 230g cream cheese, at room temperature
- 200g granulated sugar
- 10ml (2 tsp) vanilla extract
- 53g (1 large) egg
- In a medium bowl, whisk together flour, baking powder, ginger and salt. Set aside.
- Wash the lemon and zest it with a microplane.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, cream cheese, sugar and lemon zest on medium speed until light and creamy, for about 3 minutes. Scrape down the sides and bottom of the bowl with a silicone spatula.
- Add vanilla extract and egg and mix on medium-high until combined, for about 1 minute.
- Then add the dry ingredients and mix on low speed until the dough just comes together, for about 30 seconds.
- Wrap the dough in plastic wrap and chill in the fridge for 30 minutes.
- Preheat the oven to 180°C/350°F.
- Remove the dough from the fridge and place it on a lightly floured silicone baking mat (or parchment paper).
- Lightly flour the top of the dough an your rolling pin and roll out to about 0,65cm/¼-inch thick.
- Use a lightly floured cookie cutter to cut out 7,6x7,6cm/3x3-inch squares. Remove any dough scraps and if necessary excess flour with a pastry brush. Place the silicone baking mat on the baking sheet.
- Bake the cookies on the middle rack for 15 minutes.
- Remove from the oven and let the cookies cool completely on a wire rack.
- Repeat the process until all dough is used up.