Lemon – Heidesand – Taler
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour
- 160 g butter
- 120 g powdered suar
- 1 pinch (s) salt
- 1 pinch vanilla (pulp)
- 1 lemon (s), untreated, remove the zest it
- 100 g ranulated suar
- 1 egg white
For the glaze:
- 2 tablespoon apricot jam
- 1 tablespoon lemon juice
Print Recipe
Pin Recipe Instructions
- Work the flour, butter, powdered sugar, salt, vanilla pulp and lemon zest into a shortcrust pastry. Shape the dough into rolls with a diameter of 2 cm, wrap in foil and put in the fridge for about 1 hour.
- Preheat the oven to 170 °.
- Whisk an egg white and brush the rolls all around, turn in the granulated sugar and press down. Cut the rolls into 0.5 cm thick slices and place them 2 cm apart on a baking sheet lined with baking paper, bake for approx. 15 minutes and allow to cool.
- In the meantime, mix the apricot jam with the lemon juice, heat, stirring constantly, and simmer for 2-3 minutes. Then spread the mixture on the not yet cooled down thalers and let dry.
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