Granola-topped shortbreads

Granola-topped shortbreads

Total: 2 hr | Active: 30 Min.
Nutritional value / piece: 158 kcal
, Fat: 10 g
, Carbohydrate: 14 g
, Protein: 2 g


25 pieces


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


250g white flour
1 organic lemon, use just half of grated zest
1pinch salt
175g butter, cold, cut into pieces
1tbsp egg white
75g icing sugar
¼tsp vanilla paste
1 egg yolk, beaten

Granola topping

100g rolled oats
30g fine whole-grain rolled oats
20g sunflower seeds
40g pecan nuts, finely chopped
30g sunflower oil
50g honey
1pinch salt
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How it's done


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 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. Brush the shortbreads with egg yolk.

Granola topping

Mix the oats with the remaining ingredients. Spoon 1 tbsp onto each shortbread, press down lightly.


Bake each tray for approx. 15 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.

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