ReceptnaptárCrumbly shortbread cookies
One secret of the crumbly cookie is the hard-boiled egg yolk: it makes the dough tender and fine, which is why traditional Linzer recipes also use it. The dough is barely sweet and lemony, so it is also good with tea. It bakes ungreased, and parchment makes it even easier.
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Ingredients
Method
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- Put the eggs in cold water, bring to a boil and cook for 10 minutes. Cool, peel and press the yolks through a fine sieve.
- Rub the flour with the icing sugar, salt and the cold, diced butter until crumbly.
- Add the sieved yolks, lemon zest and lemon juice and quickly knead by hand into a dough. Wrap in cling film and chill for 30 minutes.
- Preheat the oven to 170 °C (155 °C fan). Roll out the dough on a floured board to 4-5 mm thick and cut out shapes of your choice.
- Place the cut-outs on a parchment-lined tray and bake at 170 °C for 10-12 minutes until pale golden. Cool on a rack and store in an airtight box.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Press the yolk through a sieve so there are no lumps.
- The butter must be cold, so it is crumbly.
- Do not overknead the dough.
- It can be decorated with jam, chocolate or icing sugar.
Frequently asked questions
Why use hard-boiled yolk?
It makes the dough more tender and crumbly than raw yolk does.
How long does it keep?
In an airtight box for 2 weeks.
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