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Shortbread cookies

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

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Tools

Stand mixer

Stand mixer

Multifunction ovens

Multifunction ovens

Details

7

Ingredients

7

Steps

Time

15'

Prep

25'

Cooking

40'

Total

Ingredients

  • 120 gbutter
  • 300 gflour
  • 150 gicing sugar
  • 50 gpotato starch
  • 2eggs
  • 1lemon
  • a pinch ofsalt
Make it now
  • 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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Shortbread cookies

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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