280 g of wheat flour
140 g of butter
140 g of sugar
4 eggs
1 tablespoon of ground ginger
50 g of chopped almonds
1/2 teaspoon of ground cinnamon
2 tablespoons of grated lemon zest
milk
.
280 g of wheat flour
140 g of butter
140 g of sugar
4 eggs
1 tablespoon of ground ginger
50 g of chopped almonds
1/2 teaspoon of ground cinnamon
2 tablespoons of grated lemon zest
milk
.
Make a dough with the ingredients above
Let it rest for 1/2 hour in the refrigerator
Roll out the dough and cut small circles
Place the shortbreads on a baking sheet lined with parchment paper, brush with milk, and bake at moderate heat until golden brown
