Flower biscuits

Name: Flower biscuits
Cook time: 30 min
Total time: 30 min
Yield: 25
Ingredients: 150 g soft butter; 50 g + 125 g icing sugar; 1 package Vanillin sugar; 7-10 Tbsp rubbed off. peel and 1-3 tablespoons juice of 2 organic lemons; 7-10 Tbsp Salt; 1 Egg (Gr. M); 200 g Flour; 25 g crushed pistachios; baking paper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 25

150 g soft butter
50 g + 125 g icing sugar
1 package Vanillin sugar
7-10 Tbsp rubbed off. peel and 1-3 tablespoons juice of 2 organic lemons
7-10 Tbsp Salt
1 Egg (Gr. M)
200 g Flour
25 g crushed pistachios
baking paper

Directions

1
Mix butter, 50 g icing sugar, vanillin sugar, half lemon zest and 1 pinch of salt until creamy. Stir in the egg. Briefly stir in flour in portions. If necessary, stir in 1-2 tbsp. cold water.
2
Pour the dough into a piping bag with a star-shaped spout (11 mm Ø). Spray approx. 25 flowers onto baking trays covered with baking paper: with stems (4 cm long) and flowers on them as tuffs (3 cm Ø).
3
Bake in the preheated oven (electric oven: 200°C/circulating air: 175°C/gas: level 3) for about 10 minutes. Let them cool down.
4
Mix 125 g icing sugar and lemon juice. Spread the biscuits with it, decorate with pistachios and the rest of the lemon peel. Leave to dry.