Flower biscuits

Name: Flower biscuits
Cook time: 1 h
Total time: 1 h
Yield: 25
Ingredients: 150 g Butter; 1 package Vanillin sugar; 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 grated pistachio kernels for sprinkling; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 25

150 g Butter
1 package Vanillin sugar
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 grated pistachio kernels for sprinkling
baking paper

Directions

1
Mix butter, vanillin sugar, salt and 50 g icing sugar with the whisk of the hand mixer until creamy. Stir in the egg and grated zest of 1 lemon. Stir in flour. Pour the dough into a piping bag with 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. 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.
2
Remove and let cool off. Mix 125 g icing sugar with juice until smooth. Spread the biscuits with the juice. Sprinkle with pistachios and grated zest of 1 lemon. Leave to dry
3
waiting time approx. 1 1/2 hours