Butter shortbread biscuits

Name: Butter shortbread biscuits
Cook time: 45 min
Total time: 45 min
Yield: 20
Ingredients: 150 g lactose-free butter; 7-10 Tbsp pulp of 1/2 vanilla pod; 50 g Icing sugar; 1 egg (size M); 200 g Flour; 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 20

150 g lactose-free butter
7-10 Tbsp pulp of 1/2 vanilla pod
50 g Icing sugar
1 egg (size M)
200 g Flour
7-10 Tbsp Icing sugar
baking paper

Directions

1
Mix butter, vanilla pulp and icing sugar with the whisk of the hand mixer until creamy. Stir in the egg. Stir in flour. Pour the dough into a piping bag with a star-shaped spout and squirt 10 biscuits each onto 2 baking trays lined with baking paper. Refrigerate for about 1 hour.
2
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes, one sheet at a time. Remove the cookies and let them cool down on a cake rack. Dust the cookies with icing sugar
3
Waiting time approx. 1 hour