Shortbread biscuits with Burro Occelli®
by Angela Maci (Sorelle in Pentola)
500 g flour type 00
250 g Beppino Occelli® Butter
250 g sugar
1 egg + 1 yolk
rind of 2 untreated lemons
pinch of salt
Beat the Occelli® Butter at room temperature with the sugar.
Add the egg, grated rind of 2 lemons and a pinch of salt.
Fold the flour into the mixture little by little.
Knead the whole until the pastry is very smooth but firm, shape into a ball and keep in the fridge for about 20 minutes, wrapped in cling film.
This step is up to you, in this case I left it for a quarter of an hour, but you can easily knead the dough and roll the pastry out immediately.
Roll out the pastry with a rolling pin and shape your biscuits.
Arrange them on a tray lined with baking paper. Bake for about15 minutes at 180° C.
Allow to cool before dusting with icing sugar.
For this recipe the following have been used:
Beppino Occelli® Butter