Easter biscuits

Easter biscuits

Total: 3 hr 26 min. | Active: 45 min.
vegetarian
Nutritional value / piece: 86 kcal
, Fat: 3 g
, Carbohydrate: 13 g
, Protein: 1 g

Ingredients

30 pieces

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

200 g white flour
100 g icing sugar
1 pinch salt
1 organic lemon, use grated zest only
1 lime, rinsed with hot water, dabbed dry; use grated zest only
½ tsp bourbon vanilla powder
100 g butter, cold, cut into pieces
1 egg, beaten

To decorate

150 g icing sugar
5 tsp lemon juice
a little yellow food colouring
a little red food colouring
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How it's done

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Shortbreads

Mix flour, icing sugar, salt, lemon and lime zest and vanilla in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg, mix quickly to create a soft biscuit dough (do not knead), cover and refrigerate for approx. 1 hr.

On a lightly floured surface, roll out the dough in batches to approx. 7 mm thick. Cut out the biscuits (e.g. rabbits, eggs). Place the biscuits on two baking trays lined with baking paper. Chill again for approx. 15 mins.

To bake

Approx. 13 mins. per tray in the centre of an oven preheated to 200°C. Remove from the oven, leave to cool on a cooling rack.

To decorate

Mix the icing sugar with the lemon juice. Dip the surface of the biscuits in the icing, leave to dry for approx. 30 mins. Colour the remaining icing, transfer the coloured icing to separate disposable piping bags, cut off the tip of each bag, decorate the biscuits with dots and lines, leave to dry.

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