Two types of shortbread

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Knead 700 g flour, 250 g sugar, butter in pieces and eggs first with a hand mixer, then briefly with your hands until smooth. Shape into 2 equally sized balls, wrap in foil and chill for about 30 minutes

2. 2

   Line baking tray with baking paper. Roll out 1 ball of dough on top and roll it out round (approx. 26 cm Ø) on a little flour. Decorate the edge with a wavy pattern if necessary. Use a knife to mark approx. 16 cake pieces and prick several times with a fork

3. 3

   Bake in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for 25-30 minutes. Sprinkle Shortbread still hot with approx. 2 tbsp. sugar. Wash the orange, dab dry and finely grate the peel. Mix with 2 tablespoons of sugar. Sprinkle Shortbread with the orange sugar just before serving

4. 4

   Roll out the 2nd ball of dough in the same way to form a rectangle (approx. 14 x 20 cm). Prick it more often with a fork. Bake at the same temperature for 25-30 minutes. Still hot in approx.

5. 5

   Cut 28 rectangles (approx. 2 x 5 cm) and turn in 100-150 g sugar

Nutrition Facts

KCAL
180 kcal

CARBS
20 g

FATS
10 g

PROTEINS
2 g