Very simple and perfectly wintry. Quick to prepare, quick to bake - and a delight on cold evenings with a cup of tea.
- 200 g butter
- 250 g flour
- 2 egg yolks
- 100 g sugar
- pinch of salt
- pinch of vanilla
- zest of 1 mandarin
Wash the mandarin well, carefully peel off the zest with a knife, avoiding the white pith, and chop finely. Mix all ingredients thoroughly until smooth. The dough should be slightly crumbly - that’s a good sign. If it turns out too soft or sticky, add a bit more flour. Shape into a ball, wrap, and refrigerate for at least 40 minutes.
Take the dough out, roll it into small balls, and gently flatten them. You can also cut out shapes with cookie cutters. Place on a baking sheet and bake in a preheated oven at 180 °C (350 °F) for 13–15 minutes, until light golden. Let cool slightly before serving.
Wash the mandarin well, carefully peel off the zest with a knife, avoiding the white pith, and chop finely. Mix all ingredients thoroughly until smooth. The dough should be slightly crumbly - that’s a good sign. If it turns out too soft or sticky, add a bit more flour. Shape into a ball, wrap, and refrigerate for at least 40 minutes.
Take the dough out, roll it into small balls, and gently flatten them. You can also cut out shapes with cookie cutters. Place on a baking sheet and bake in a preheated oven at 180 °C (350 °F) for 13–15 minutes, until light golden. Let cool slightly before serving.
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