How To Make Shortbread Tea Bag Cookies
180g butter or margarine, softened (e)
70g icing sugar
1/4 lemon zest bio
1 egg yolk
20ml of freshly squeezed lemon juice
A pinch of salt
280g flour
thick white thread embroidery cotton type
labels ( here or here or here or here )
qs dark chocolate for decoration
In a large bowl, add the softened butter cut into pieces and work until mixture resembles ointment. Add the icing sugar and mix vigorously with a wooden spoon until the device becomes creamy and smooth.
Add the lemon zest, finely grated egg yolk and lemon juice and mix thoroughly until everything is well incorporated and the unit again became homogeneous. Sift the flour and salt and incorporate small low enough to form a paste with no trace of flour. Note: for me the best way to make a dough or shortbread shortbreads without too much work – which would make them less hard biscuits and icing – is starting to mix flour conventional way to begin to amalgamate then bringing the ingredients against the wall of the bowl with the back of the wooden spoon and crush to a paste. Then just use a spatula to scrape the bottom of the first bowl to eventually recover the flour and not yet incorporated the walls to form a dough generally soft and well blended. Form a ball with the dough, coarsely crush in disk and wrap with plastic wrap. Place in the fridge to firm up a half hour minimum.
