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
Biscuit dough
To shape
How it's done
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Biscuit dough
Place the butter, sugar and salt in a bowl, mix using the whisk attachment on a mixer. Add the egg and beat until the mixture becomes lighter in colour. Add the flour, lime zest and juice, mix to form a dough, flatten a little, cover and chill for approx. 2 hrs.
To shape
On a lightly floured surface or between two sheets of baking paper, roll out the dough in batches to approx. 7 mm thick. Cut out different shapes (approx. 5 cm in diameter), place on two baking trays lined with baking paper. Glaze the biscuits with egg yolk.
To bake
Approx. 10 mins. per tray in the centre of an oven preheated to 200 °C. Remove from the oven, leave the biscuits to cool on a rack.
| Shelf life: | Keep in an airtight tin for approx. 2 weeks. |
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