Tasty traditional biscuits from French-speaking Switzerland
Preparation: 1 hour
Refrigeration: 1 hour
Difficulty: Simple
Quantity: Approx. 100 cookies
Ingredients :
1 bricelets iron
- butter or cream for roasting
- 125 g softened butter
- 125 g of sugar
- 1 pinch of salt
- 2 eggs
- ½ lemon, grated zest
Recipe :
- Work the butter into a cream.
- Add the sugar and salt.
- Add the eggs and beat until the mixture turns white.
- Incorporate the lemon zest and possibly the kirsch, then the flour.
- Bring together into a dough without kneading.
- Wrap in cling film and place in the refrigerator for 1 hour.
- Form balls of dough the size of a walnut, place them in the previously buttered iron and cook until a nice golden color is obtained.
Tips :
- You can replace the lemon zest with orange zest and add 1 sachet of vanilla sugar, 1 teaspoon of cinnamon, anise or gingerbread spice.
- Leave the bricelets to cool on a rolling pin or in small white wine glasses to give them a tuile shape.
- Fresh bricelets will keep for 1 to 2 weeks in a cool, dry place.
- They also support freezing, in a box.
