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The classic Mailänderli is not decorated, apart from an egg coating.

The classic Mailänderli is not decorated, apart from an egg coating.
© Claude Brauchbar
Home Food & Drinks Recipes Cooking Swiss Christmas Biscuits

Swiss Christmas Biscuits

Baking
Christmas

These buttery, lemony biscuits are known as Mailänderli and hail from the German-speaking part of Switzerland.

Claude Brauchbar

Ingredients
250 g softened butter
220 g sugar
1 pinch(es) salt
3 egg
unwaxed lemon
500 g flour
1 egg yolk
1 teaspoon(s) water
  • Cream the butter in a bowl until soft.
  • Stir in the sugar, salt, and add the three eggs one at a time. Continue to mix until the mixture is slightly lighter in colour.
  • Grate in the zest of the lemon zest and add the flour.
  • Work the mixture into a dough, flatten slightly and cover and chill for two hours.
  • Remove the dough from the refrigerator for about 15 minutes before rolling it out.
  • Roll out the dough in portions on a lightly floured surface to a thickness of approx. 8 mm.
  • Cut out different shapes with a biscuit cutter and place them on a baking tray lined with baking paper.
  • Brush lightly with beaten egg yolk.
  • Bake at 180°C for approx. 10 min. and then leave to cool.
Claude Brauchbar
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