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Ingredients
250g
Fine Granulated Sugar
240g
Ballyrashane Unsalted Butter 20x500g
480g
Meneba Kolibri Soft Flour
2g
Lecithin (powder)
20g
Whole Egg
30ml
Water
4g
Sodium Bicarbonate
4g
Salt
Method
Mix first butter, sugar, egg, salt and water.
Mix with the flour and sodium bicarbonate until a homogeneous dough
Give the dough a short rest in the fridge.
Roll the dough to 3mm and cut pieces
Baking time – approx. 18 minutes at 185°C.
