Homemade Shortbread Cookies with Citrus
6 servings
40 minutes
Homemade citrus shortbread cookies are a refined blend of crispy dough and refreshing lemon notes. This recipe originates from classic European cuisine, where shortcrust pastry is valued for its tenderness and crumbly texture. The light tartness of lemon juice harmoniously intertwined with the sweetness of sugar gives the cookies a fresh, invigorating taste that pairs perfectly with a cup of tea or coffee. Due to its simplicity in preparation, this cookie has become a beloved treat in family traditions. It is perfect for both everyday tea time and festive occasions, filling the home with coziness and warmth.
1
Grate the softened butter or chop it finely.
- Butter: 200 g
2
Add 2 eggs to the butter. Place the yolk of the third egg in a separate container for greasing the cookies.
- Chicken egg: 3 pieces
- Chicken egg: 3 pieces
3
Pour lemon juice or vinegar into a separate glass and dissolve the baking soda in it. Add to the egg with butter.
- Lemon juice: 100 ml
- Baking soda: pinch
4
Mix everything and gradually add flour. You may need a little more than 3 cups.
- Wheat flour: 3 glasss
5
It's best to put the dough in a plastic bag and refrigerate for 2 hours.
6
Then roll out the dough to a thickness of about 3-4 mm and cut out cookies using molds.
7
Place on a baking sheet and brush with egg yolk.
- Chicken egg: 3 pieces
8
Bake at 200-210°C for 10-15 minutes (until golden brown).
