Granola-topped shortbreads

Total time: 2hr 15m
Preparation Time: 30m

For 25 piece

Nutritional Information

Contains 158 Kcal, 2g Protein, 14g Carbohydrates, 10g Fat


  • Shortbreads
  • 250 g white flour
  • 1 pinch salt
  • 1 organic lemon, use just half of grated zest
  • 175 g butter, cold, cut into pieces
  • 1 tbsp egg white
  • 75 g icing sugar
  • 0.25 tsp vanilla paste
  • 1 egg yolk, beaten
  • Granola topping
  • 30 g fine whole-grain rolled oats
  • 100 g rolled oats
  • 20 g sunflower seeds
  • 40 g pecan nuts, finely chopped
  • 30 g sunflower oil
  • 50 g honey
  • 1 pinch salt

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  • Shortbreads

    Mix the flour, lemon zest and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Beat the egg white, icing sugar and vanilla paste well, add and quickly combine to form a soft dough. Shape into a roll approx. 4 cm in diameter, cover and chill for approx. 1 hr. Cut the dough into slices approx. 5 mm thick, place on two baking trays lined with baking paper. Brush the shortbreads with egg yolk.
  • Granola topping

    Mix the oats with the remaining ingredients. Spoon 1 tbsp onto each shortbread, press down lightly.
  • Bake

    Bake each tray for approx. 15 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool a little, then leave to cool completely on a rack.

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