for 30 pieces

Dough

125 g	butter, soft
120 g	icing sugar
1 pinch	salt
1	fresh egg
1	organic lemon, grated zest and 3 tbsp of juice
300 g	white flour

To decorate

100 g	icing sugar
1 tbsp	lemon juice
2 sprig	rosemary, needles removed
some	sugar pearls

How it's done

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.

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