Easter Shortbread








250 g Flour

120 g Butter

120 g Sugar

1 Egg

1 Pinch of Salt

Lemon Cream (see the previous recipe)

Icing Sugar










In a salad bowl, mix the flour, the sugar, and the salt. Add the egg and the softened butter cut into small pieces.

Knead the dough well. Then, let it cool for 1 hour in the refrigerator wrapped in a plastic wrap.

Roll out the dough to the thickness of 4-5mm. By using a cookie-cutter "Egg", cut out cookies in pairs. With a smaller cookie cutter "Round", cut out the center by half of the cookies.

Cookie Cutter "Egg" (053): https://bit.ly/2HtpfIv

Cookie Cutter "Round" (521): https://bit.ly/2Hq2vsM

Arrange the cookies on a plaque covered with baking paper. Bake them for 10 minutes at 180 °C.

Recipe for Pierre Hermé"s lemon curd. https://bit.ly/2ERY0o0

Spread the lemon cream on one biscuit of the pair, cover it with the biscuit with an empty center. If there is not enough, add some lemon curd into the hole. In the end, sprinkle the cookies with the icing sugar.


Our website contains many interesting cookie cutters: https://www.chezvera.com

Discover our novelties in cookie cutters: https://bit.ly/2EgQ6Eg


5.03.2019 |

Back to blog