Shortbread Biscuits – Completely Different
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour
- 3 egg yolks, hard-boiled
- 60 g suar
- 250 g butter
- 1 packet vanilla sugar, or real vanilla pulp
- Rum, at will
- Egg yolk, for brushing
Print Recipe
Pin Recipe Instructions
- Not surprised! Hard-boiled egg yolks are actually used. I separate the raw eggs and make macaroons out of the egg white.
- I heat the egg yolks in a water bath.
- Mix the softened butter with the sugar and flour. Press the egg yolks through a fine sieve. Put in the fridge for half an hour.
- Process like a shortcrust pastry dough, i.e. roll out and cut out. I brush egg yolks on it and sprinkle sugar on top.
- Bake at 175 degrees in the middle rack until golden.
- The cookies are very fine and tender!
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