Viennese Shortbread Biscuits

Submitted by Wny1073

"From Chef Rob Scott on Australia ABC network."

 

• Ready In: 40mins
• Ingredients: 5
• Serves: 20

ingredients

• 90 g icing sugar
• 300 g unsalted butter
• 2 eggs
• lemon essence
• 375 g flour

directions

1. Cream the butter and sifted icing sugar until the mix is light and fluffy, then beat in the eggs and a few drops of lemon essence. Using a wooden spoon, gently fold in the sifted flour.
2. Pipe small shapes using a star tube onto greaseproof paper, then bake at 200C until light golden brown in colour.
3. Note: You can pipe difference shapes like rosettes, whirls or stars, or place a glaced cherry in the centre as decoration prior to baking. When the biscuits have cooled after baking, you could half-dip them in chocolate, or pipe chocolate onto them.