for 25 pieces

Shortbreads

250 g	white flour
1	organic lemon, use just half of grated zest
1 pinch	salt
175 g	butter, cold, cut into pieces
1 tbsp	egg white
75 g	icing sugar
¼ tsp	vanilla paste
1	egg yolk, beaten

Granola topping

100 g	rolled oats
30 g	fine whole-grain rolled oats
20 g	sunflower seeds
40 g	pecan nut, finely chopped
30 g	sunflower oil
50 g	honey
1 pinch	salt

How it's done

Shortbreads

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

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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