A biscuit classic, the Zùsto way. Because Zùsto caramelises beautifully, you will get the same delicious golden brown colour that characterises shortbread biscuits, but with all the advantages of Zùsto.
15 min preparation + 25 min cooling + 15 min baking
30 pieces
Easy
200 g flour (instead of flour you can use wholemeal flour)
75 g Zùsto
1 egg yolk
10 g vanilla pudding (instead of vanilla sugar)
125 g butter (room temperature, plant-based butter)
1 tablespoon cold water
Pinch of salt (1 gram)
Take the butter out of the fridge to allow it to soften.
1.
Weigh all of the dry ingredients into a large mixing bowl: flour, Zùsto, vanilla pudding, salt.
2.
Mix all the dry ingredients together.
3.
Weigh the butter and separate the egg.
4.
Beat the yolk with 1 tablespoon of water.
5.
Add the diced butter to the dry ingredients.
6.
Knead the dough well with your hands.
7.
Knead the dough well with your hands.
8.
Add the yolk and water to the dough.
9.
Knead the dough with your hands into a firm ball.
10.
Wrap the dough in clingfilm and put it in the fridge for 25 minutes
11.
Remove the dough from the foil and flour your work surface.
12.
To shape the cookies, you can use a cookie cutter or make a cylinder out of the dough and then cut it into 0.5 cm slices. When cutting out the dough, make sure you roll out the dough to a thickness of 0.5cm.
13.
Place the cookies on the baking sheet with 3 cm between each cookie.
14.
Bake the cookies until golden brown for 13-15 minutes.
| Nutrition per serving | Per 100 g | Per serving |
|---|---|---|
| Energy (kcal) | 1725 kcal | 57.5 kcal |
| Fats (g) | 96.43g | 3g |
| saturated | 30.41g | 1.01g |
| unsaturated | 78.32g | 2.61g |
| Carbohydrates (g) | 159.23g | 5.30g |
| Fibre (g) | 29.63g | 1g |
| Proteins (g) | 25.53g | 0.85g |
