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Fine Shortbread Biscuits

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Fine Shortbread Biscuits

The perfect fine shortbread biscuits recipe with a picture and simple step-by-step instructions.

makes approx. 80 pieces:

  • 250 g Flour
  • 100 g Icing sugar
  • 150 g Butter
  • 2 Egg yolk
  • 1 pinch Salt
  • 0,5 Bio lemon zest

For painting:

  • 1 Egg yolk
  • 1 tbsp Milk
  1. Quickly knead a shortcrust pastry from all the ingredients and leave to rest a little in cling film.
  2. Roll out the dough on a little flour 3-4 mm thick and cut out different shapes and place on a baking sheet lined with baking paper.
  3. Whip the egg yolks with milk, brush the biscuits with it and sprinkle with sugar, brittle or crumble if you like.
  4. Bake in the preheated oven at 175 ° with top and bottom heat for approx. 10 – 12 minutes until golden yellow.
Dinner
European
fine shortbread biscuits

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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