Shortbread cookies

Signed by: Vivien Reimbelli

Prep work





Shortbread cookies

The friable and fragrant biscuits ideal for ending a pleasant dinner.


  • 120 g butter
  • 300 g flour
  • 150 g icing sugar
  • 50 g potato starch
  • 2 eggs
  • 1 lemon
  • a pinch of salt

In the stand mixer bowl, combine the butter and icing sugar.

Set the whisk accessory and whip at speed 4 for at least 5 minutes until fluffy.

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.

Transfer the dough in a piping bag with a grooved tip.

Shape the biscuits on a baking tray, lined with parchment paper.

Bake at 180°C for 15-18 minutes.

When ready, let biscuits cool. Store in a metal tin for several days, if necessary.


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