- 85g of sugar
- 225g of soft butter
- the zest of half a lemon, untreated
- 60g of candied lemon peel
- 350g of flour
- 1/16 teaspoon of yeast (a pinch of knife)
- 12 cardamom pods
- 1/4 teaspoon of salt
- 200g of powdered sugar
- 45g of lemon juice
Mix with the sheet until you get a homogeneous cream.
Add the zest of the half lemon.
Put them in the tank.
For the cardamom, I use my mortar.
Put the seeds of 12 pods.
Grind them into powder.
Pour the flour, yeast, salt and cardamom into the bowl.
Continue mixing with the leaf.
Stop as soon as the dough clumps together.
Bring it back in a ball.
Spread it out immediately between two sheets of baking paper to a thickness of 6mm.
Place them on baking sheets lined with baking paper.
Bake in a preheated oven at 150°C for 30 minutes.
Then let them cool on a wire rack.
Dip half of the shortbread into the mixture and drain well.
Put on the baking paper.