Viennese Shortbread Biscuits

1. 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. 2

   Pipe small shapes using a star tube onto greaseproof paper, then bake at 200C until light golden brown in colour.

3. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.