Shortbread with Egg Yolk

A simple but delicious cake recipe:

Prepare: Preheat the oven. Grease the baking tray and cover it with parchment paper.

Dough: Mix soft butter or light butter in a wide bowl with a mixer (whisk) on high speed until smooth. gradually fold in sugar, vanilla yolks, salt, sugar and finesse. Stir until sugar is dissolved and a combined mixture is formed. Combine flour with baking powder, sift and fold in 2/3 of it in batches, alternating with the milk on medium speed. Knead in the remaining flour on the surface. Press dough in small portions through a meat grinder with special attachment or a pastry press, cut into pieces of any length, place on baking sheet and bake.

top/bottom heat: about 180 °C (preheated)

Hot air: about 160 °C (preheated)

Gas: level 2-3 (preheated)

Baking time: about 15 min

Note: Please follow the instructions for your stove.

Pull the pastry from the tray with the parchment paper and cool on a cooling rack.

Tips:

Dip the ends of the cooled cookies in melted chocolate and sprinkle with chopped pistachio or hazelnut nuts, for example.

You can cook the dough the day before and keep it wrapped in cling film in the refrigerator.

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