Shortbread cookies
In the stand mixer bowl, combine the butter and icing sugar.
Ingredients
- 120 gbutter
- 300 gflour
- 150 gicing sugar
- 50 gpotato starch
- 2eggs
- 1lemon
- a pinch ofsalt
-
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.
OUR MOST ADORED DISHES
Share the joy with these tried and tested recipes for taste temptation. Beloved by home chefs, you’ll enjoy the satisfied smiles on your diners’ faces almost as much as the flavours.
Vivien Reimbelli
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.