Shortcrust pastry biscuits with nuts
DIFFICULTY
easy
easy
RATING
COOK TIME
90 mins
90 mins
TOTAL TIME
90 mins
90 mins
Ingredients
Servings:
1
- 300 g Flour
- 150 g Butter or margarine
- 75 g Sugar
- 1 pinch Salt
- 1 egg (size M)
- 7-10 Tbsp Bowl of 1/2 untreated
- 7-10 Tbsp Lemon
- 1-2 TEASPOONS ground cinnamon
- 7-10 Tbsp Cling film
- 7-10 Tbsp Flour
- baking paper
- 150 g Icing sugar
- 1-2 TABLESPOONS Lemon juice
- 7-10 Tbsp various nuts and
- 7-10 Tbsp grains
Directions
- 1
For the shortcrust pastry, place all the ingredients in a bowl and knead into a smooth dough using the dough hooks of the hand mixer. Wrap dough in foil and chill for 1 hour. Then roll out the dough on a floured work surface to a thickness of approx. 1/2 cm and cut out various cookie shapes. Place the cookies on a baking tray lined with baking paper. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 12-15 minutes. Let the cookies cool down on a cake rack. Stir icing sugar with lemon juice and 1 tablespoon of hot water until smooth. Coat the cookies with the icing and decorate with the various nuts and seeds. Results in about 50 cookies
- 2
, E g/ F 3 g/ KH 9 g
- 3
small boxes: rose tree
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