Shortbreadrounds

Preparation Steps

1. Shortbread dough
2. Grate the zest of half a lemon, mix with the flour and salt in a bowl. Cut the butter into pieces, add to the bowl, rub together using your hands to form an even, crumbly mixture.
3. Using a whisk, beat the egg whites with the icing sugar and vanilla paste, add to the butter mixture, quickly combine to form a soft dough. With the help of some cling film, shape the dough into two rolls (each approx. 4 cm in diameter), cover and chill for approx. 1 hr.
4. Shortbreads
5. Cut the dough into slices approx. 5 mm thick, place on two baking trays lined with baking paper.
6. To bake
7. Approx. 10 mins. per tray in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, leave to cool completely on a rack.