Mailänderli (butter biscuits)

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Preparation

250 g butter
250 g sugar
2 eggs
1 pinch of salt
1 lemon
500 g plain flour
Wash and zest the lemon. Beat the butter until it forms peaks. Add the sugar and beat until the mixture is light and fluffy. Gradually add the eggs and mix until incorporated. Add the lemon zest and salt. Gently fold in the flour until combined. Wrap the dough in cling film and chill in the refrigerator for 2 hours.
2 egg yolks, for glazing
Roll out the dough about 8–10 mm thick and run over it with an embossed rolling pin to create grooves. Cut out the biscuits, brush with egg yolk and chill in the refrigerator for 30 minutes.
(Pre-)heat cooking space to 200°C with Top/bottom heat
Put the baking trays one after the other into the preheated cooking space. Bake.
Put the food in
Top/bottom heat 200°C for 6 Mins

2 baking trays

Quantity Ingredient
2 eggs
2 egg yolks
1 pinch of salt
250 g butter
1 lemon
500 g plain flour
250 g sugar

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