125g flour, 75g unsalted butter ointment, 75g icing sugar (imperative), 1 egg, salt, grated rind of a lemon, an orange or a grapefruit (mixing a little three citrus scent reminds the Italian panétonnes).
Mix butter, sugar and fragrance, then add the flour as quickly as possible. Roll into a ball, cover with plastic and refrigerate for a while. On floured surface, roll the dough to 4 mm thick and cut with a shortbread cookie cutter 4 cm in diameter. place on a lightly buttered plate or baking sheet, brown and when the cook, have a bit of salt. medium oven cooking th. 6 (180 °). carefully monitor their cooking because they are just brown. Once cooled, store in an airtight tin.
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