After the said time is over, take the dough out and unwrap it.
Spread a butter paper greased with oil or butter and place dough on it.
Also take one more piece of greased butter paper and put on dough keeping the dough sandwiched better two butter papers.
Roll into a flat disk with the help of rolling pin.
Cut from the edges giving it a proper rectangular shape.
Now time to mark small cuts.
Bonborn biscuits are small rectangular shaped biscuits. Keeping that in mind, cut the flattened dough accordingly.
Arrange each biscuit (dough) on a baking tray lined with parchment or greased butter paper.
Using the back side of toothpick, mark dents in the biscuits (dough) like you find on bonborn biscuits.
Giving them a professional and original bonborn look, sprinkle a pinch of sugar on each biscuit (dough).
Place the tray in the middle rack of preheated oven and bake @180°C for 15 to 18 minutes.
Once done, bring the tray out and place on cooling rack. Let biscuits cool down completely.
In the mean time, prepare butter cream filling.