Lemon Shortbread

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Put sugar, 50 g icing sugar, 1 pinch of salt, lemon zest and butter in flakes in a bowl. Mix until creamy with the whisks of the mixer. Add 400 g flour and knead with your hands to a smooth dough.

2. 2

   Cover and chill for about 30 minutes.

3. 3

   Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line two baking trays with baking paper. Roll out dough in portions on a floured work surface to a thickness of approx. 8 mm. Cut out approx. 30 circles (each approx. 6 cm Ø), kneading the dough again and again, roll out again and cut out.

4. 4

   Spread on the baking trays. Bake one after the other in a hot oven for about 20 minutes until the cookies are lightly browned. Take them out and let them cool down.

5. 5

   Sift 200 g icing sugar into a bowl. Add the egg whites and mix with the whisks of the mixer to a smooth glaze. If the icing is too firm, stir in water drop by drop. Pour the icing into a disposable piping bag, cut off a small corner and decorate the biscuits with the icing.

6. 6

   Allow to dry.

Nutrition Facts

KCAL
170 kcal

CARBS
22 g

FATS
8 g

PROTEINS
2 g