Butter shortbread biscuits

Name: Butter shortbread biscuits
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 40
Ingredients: 1 untreated lemon; 200 g soft butter; 1 pinch Salt; 100 g Icing sugar; 1 package Vanillin sugar; 2 TABLESPOONS Milk; 275 g Flour; 7-10 Tbsp possibly approx. 20 pistachio kernels; 1 TABLESPOON red jelly; 100 g Dark chocolate coating; 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 40

1 untreated lemon
200 g soft butter
1 pinch Salt
100 g Icing sugar
1 package Vanillin sugar
2 TABLESPOONS Milk
275 g Flour
7-10 Tbsp possibly approx. 20 pistachio kernels
1 TABLESPOON red jelly
100 g Dark chocolate coating
7-10 Tbsp Icing sugar
baking paper

Directions

1
Wash and dry lemon, grate peel and squeeze juice. Cream butter, salt, icing sugar, vanillin sugar and lemon peel. Stir in milk and 4 tablespoons of juice. Knead in flour. Using a pastry squeezer or piping bag, squirt different motifs onto 2 baking trays lined with baking paper, possibly place them on some 1 pistachio. Bake one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-18 minutes.
2
Let them cool down. Heat the jelly. Coarsely chop the chocolate coating and melt in a hot water bath. Decorate cookies with jelly, chocolate coating and icing sugar. Leave to dry