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
Dough
To decorate
How it's done
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Dough
Place the butter, sugar and salt in a bowl, mix using the whisk attachment on a mixer. Add the egg and continue to beat until the mixture becomes lighter in colour. Add the lemon zest, lemon juice and flour, combine to form a dough, flatten a little, cover and chill for approx. 30 mins.
Biscuits
Roll out the dough in batches between two sheets of baking paper to 2 mm thick. Cut out circles (approx. 6.5 cm in diameter), place on two baking trays lined with baking paper. Cut out a small circle (approx. 2.5 cm in diameter) in the middle of the biscuits.
To bake
Approx. 10 mins. in an oven preheated to 180 °C (convection). Remove from the oven, allow to cool slightly, leave to cool completely on a rack.
To decorate
Mix the icing sugar and lemon juice. Transfer the icing to a piping bag without a nozzle, decorate the biscuits with the icing, top with the rosemary and sugar pearls, leave to dry.
| Shelf life: | Store in an airtight container for approx. 1 week. |
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