Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Shortbreads
How it's done
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Shortbreads
Mix the flour, lemon zest and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Beat the egg white, icing sugar and vanilla paste well, add and quickly combine to form a soft dough. Shape the dough into a roll approx. 4 cm in diameter, cover and chill for approx. 1 hr. Cut the dough into slices approx. 5 mm thick, place on two baking trays lined with baking paper.
Bake
Bake each tray for approx. 10 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool a little, then leave to cool completely on a rack.
| Note: | With ingredients such as cocoa, matcha, candied orange peel or raspberry powder, the basic dough can be varied in flavour and colour. The following sablé variations can be made from the basic dough: chocolate sablé nests, chocolate-caramel sablé sticks, matcha-pistachio sablés, Linzer-style sablé tartlets, orange sablé kipferl, sablés with a granola crust. |
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