John Myers
Shortcrust Cookies
The perfect shortcrust cookies recipe with a picture and simple step-by-step instructions.
- 500 g Flour
- 2 tsp Baking powder
- 250 g Butter
- 1 packet Vanilla sugar
- 1 Egg
- 130 g Sugar
- Zest of an untreated lemon
- Pinch of salt
- First, the flour and baking powder are sifted on a work surface. Then a hollow is pressed in the middle. Sugar, vanilla sugar, grated lemon peel, salt and egg are added to these and made into a pulp with half of the flour. Now the butter cut into pieces is spread over the porridge, covered with the remaining flour and quickly kneaded into an even dough. When this is done, it is wrapped in foil and then left to rest in the refrigerator for about twenty minutes. Then the dough can be rolled out flat so that different motifs can be cut out with the cookie cutters. The cookies are baked on a baking sheet at 190 degrees in a preheated oven for about ten minutes. (I didn’t make the glaze and sprinkles myself;)
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