Flower biscuits

Name: Flower biscuits
Cook time: 1 h
Total time: 1 h
Yield: 25
Ingredients: 150 g soft lactose-free butter; 7-10 Tbsp pulp of 1/2 vanilla pod; 1 pinch Salt; 175 g Icing sugar; 1 egg (size M); 7-10 Tbsp grated zest of 2 untreated lemons; 200 g Flour; 2-3 TABLESPOONS Lemon juice; 1 TABLESPOON ground pistachio kernels for sprinkling; baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 25

150 g soft lactose-free butter
7-10 Tbsp pulp of 1/2 vanilla pod
1 pinch Salt
175 g Icing sugar
1 egg (size M)
7-10 Tbsp grated zest of 2 untreated lemons
200 g Flour
2-3 TABLESPOONS Lemon juice
1 TABLESPOON ground pistachio kernels for sprinkling
baking paper

Directions

1
Mix butter, vanilla pulp, salt and 50 g icing sugar with the whisk of the hand mixer until creamy. Stir in the egg and the grated zest of 1 lemon. Stir in flour
2
Pour the dough into a piping bag with a star-shaped spout (11 cm Ø) and squirt approx. 25 flowers (stems 4 cm long, total length 8 cm) onto 2 baking trays lined with baking paper
3
Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. Take out and let cool down
4
Mix 125 g icing sugar with juice until smooth. Spread the biscuits with it. Sprinkle with pistachios and grated zest of 1 lemon. Leave to dry
5
waiting time approx. 1 1/2 hours