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
Biscuit dough
To glaze
How it's done
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Biscuit dough
Place the butter in a bowl, whisk in the sugar and salt. Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour. Add the lemon zest and flour, mix into a dough using a wooden spoon, flatten a little. Cover the biscuit dough and chill for at least 2 hrs.
To shape
Remove the dough from the fridge approx. 15 mins. prior to rolling. On a lightly floured surface or between a cut-open plastic bag, roll out the dough in batches to approx. 7 mm thick. Cut out popular shapes (e.g. heart), place the biscuits on two trays lined with baking paper. Chill the biscuits for approx. 15 mins.
To glaze
Whisk the egg yolk with the water, glaze the biscuits with the egg wash. Optional: to decorate, gently drag a fork diagonally across the glazed biscuits prior to baking.
To bake each tray
Approx. 10 mins. in the centre of an oven preheated to 200°C. Remove from the oven, leave to cool on a cooling rack.
| Shelf life: | Keep in an airtight tin for approx. 2 weeks. |
|---|---|
| Tip: | To vary mailänderli, simply replace the grated lemon zest with a little orange zest in the dough. You can also add a few festive spices such as cinnamon, vanilla or gingerbread spice. For 500 g plain flour, add about 10 g of the chosen spice to the dough. Alternatively, you can decorate the mailänderli with icing sugar glaze. |
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