Small shortbread cookies with candied lemon
Difficulty level: very easy
Servings 20 shortbread
Ingredients
- 200 g flour
- 100 g butter soft
- 80 g sugar organic beetroot
- 1 egg
- 40 g candied lemon in organic cubes from Ibo!
- 1 c. coffee thyme fresh or dried
Instructions
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In a salad bowl, work the soft butter and sugar until you obtain a creamy texture. Add the egg, flour, candied lemon and thyme.
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Form a ball, wrap it and leave to rest for 30 minutes in the fridge.
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Preheat the oven to 180°C. Roll out the dough to approximately 5 mm thickness and cut out shapes with a cookie cutter. Place on a baking tray covered with baking paper.
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Bake for about 12 minutes until the shortbread is lightly browned.
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Let cool before eating.
© Manon Conti for Ibo!
