Shortbread cookies
The friable and fragrant biscuits ideal for ending a pleasant dinner.
Ingredients
- 120 gbutter
- 300 gflour
- 150 gicing sugar
- 50 gpotato starch
- 2eggs
- 1lemon
- a pinch ofsalt
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Step 1
In the stand mixer bowl, combine the butter and icing sugar.
-
Step 2
Set the whisk accessory and whip at speed 4 for at least 5 minutes until fluffy.
-
Step 3
Strain the egg whites, gently adding to the dough, then reduce the speed and combine the flour and starch, than the grated lemon skin and a pinch of salt.
-
Step 4
Transfer the dough in a piping bag with a grooved tip.
-
Step 5
Shape the biscuits on a baking tray, lined with parchment paper.
-
Step 6
Bake at 180°C for 15-18 minutes.
-
Step 7
When ready, let biscuits cool. Store in a metal tin for several days, if necessary.
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Vivien Reimbelli
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Step 1
In the stand mixer bowl, combine the butter and icing sugar.
Step 2
Set the whisk accessory and whip at speed 4 for at least 5 minutes until fluffy.
Step 3
Strain the egg whites, gently adding to the dough, then reduce the speed and combine the flour and starch, than the grated lemon skin and a pinch of salt.
Step 4
Transfer the dough in a piping bag with a grooved tip.
Step 5
Shape the biscuits on a baking tray, lined with parchment paper.
Step 6
Bake at 180°C for 15-18 minutes.
Step 7
When ready, let biscuits cool. Store in a metal tin for several days, if necessary.