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Butter Cookie Shapes

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Butter Cookie Shapes
227
calories
Calories
0
Print
moderate
Difficulty
45 min.
Preparation
ready in 3 h. 57 min.
Ready in
Nutritions
1 biscuit contains
Fat10.16 g
Saturated Fat Acids6.17 g
Protein2.24 g
Roughage0 g
Sugar added20.32 g
Calorie227
Carbohydrates/g32.21
Cholesterol/mg36.51
Vitamin A/mg93.08
Vitamin D/μg0.12
Vitamin E/mg0.59
Vitamin B₁/mg0.02
Vitamin B₂/mg0.04
Niacin/mg0.58
Vitamin B₆/mg0.01
Folate/μg6.77
Pantothenic acid/mg0.08
Biotin/μg0.3
Vitamin B₁₂/μg0.1
Vitamin C/mg0.11
Potassium/mg22.71
Calcium/mg5.49
Magnesium/mg3.8
Iron/mg0.19
Iodine/μg6.3
Zinc/mg0.12
Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 50 biscuits approx.
2 cups
cup
cold butter (chopped)
½ cup
1
flour (for working the dough)
To decorate
1
1 teaspoon
2 cups
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Preparation

Preparation steps

Step 1/4
Sieve the flour onto the work surface. Make a well in the centre and add the butter, sugar, egg and a pinch of lemon zest. Quickly knead into a smooth dough that comes away from the hands easily. Wrap in cling film and chill for approx. 30 minutes.
Step 2/4
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with grease-proof paper.
Step 3/4
Roll the dough out onto a floured surface to a thickness of approx. 3 mm and cut out shapes, e. g. stars or boots. Place on the baking tray and bake in the oven for 10-12 minutes until golden. Remove from the tray and leave to cool.
Step 4/4
To decorate, whisk the egg white with 1 tsp lemon juice until stiff. Trickle in the icing sugar and beat to form a firm, shiny icing. Spread the icing over the cooled biscuits, then spoon the remaining icing into a piping bag. Allow the iced biscuits to dry slightly, then decorate with spots using the remaining icing. Leave to dry completely.

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