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


The original recipe with guaranteed success is for 25 pieces. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.


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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