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|250 g||white flour|
|1||fresh egg white|
|75 g||icing sugar|
|¼ tsp||vanilla paste|
- Shortbread dough
- 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.
- 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.
- Cut the dough into slices approx. 5 mm thick, place on two baking trays lined with baking paper.
- To bake
- 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.
- 40 persons