Lemon Shortbread

Avis Adkins
very easy
5 1
105 mins
105 mins


Servings: 30
  • 75 g Sugar
  • 50 g + 200 g icing sugar
  • 7-10 Tbsp Salt
  • 7-10 Tbsp grated zest of 1 organic lemon
  • 250 g soft butter
  • 400 g + some flour
  • 1 fresh protein (Gr. M)
  • baking paper
  • 7-10 Tbsp disposable piping bag or 1 small freezer bag


  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

170 kcal
22 g
8 g
2 g