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
Shortbreads
To decorate
How it's done
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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