Granola-topped shortbreads

Granola-topped shortbreads

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

Ingredients

25 pieces

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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

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

Granola topping

100 g rolled oats
30 g fine whole-grain rolled oats
20 g sunflower seeds
40 g pecan nut, finely chopped
30 g sunflower oil
50 g honey
1 pinch salt
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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 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

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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