Shortbread rounds

Shortbread rounds

20 min. Active
1 hr 40 min. Total
67 kcal per piece
Nutritional value / piece: Fat: 4 g, Carbohydrate: 6 g, Protein: 1 g

Junior chef

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.


  • Apron
  • baking paper
  • Baking tray
  • Bowl
  • Knife
  • Lemon grater
  • Mixer
  • Oven mitts
  • Rolling pin
  • Tablespoon
  • Teaspoon
  • Timer
  • Whisk
  • Wooden rolling pin guides
  • small bowl
  • Cutting board
  • Kitchen scales
  • Plastic bag
  • Cooling rack
  • Dough scraper


40 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Shortbread dough

1 organic lemon
250 g white flour
1 pinch salt
175 g butter, chilled
1 fresh egg white
75 g icing sugar
¼ tsp bourbon vanilla powder
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How it's done

The kids can help at the marked areas .

Shortbread dough

1 organic lemon
250 g white flour
1 pinch salt
175 g butter, chilled

Grate the zest of half a lemon, mix with the flour and salt in a bowl. Cut the butter into pieces, add to the bowl, rub together using your hands to form an even, crumbly mixture.

1 fresh egg white
75 g icing sugar
¼ tsp bourbon vanilla powder

Using a whisk, beat the egg whites with the icing sugar and vanilla, add to the butter mixture, quickly combine to form a soft dough. With the help of some cling film, shape the dough into two rolls (each approx. 4 cm in diameter), cover and chill for approx. 1 hr.


Cut the dough into slices approx. 5 mm thick, place on two baking trays lined with baking paper.

To bake

Approx. 10 mins. per tray in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, leave to cool completely on a rack.

Good to know
Shelf life: Keep in an airtight tin for approx. 2 weeks.
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