Swiss Christmas Biscuits

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

© Claude Brauchbar

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

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

© Claude Brauchbar

Ingredients

250
g
softened butter
220
g
sugar
1
pinch
salt
3
egg
unwaxed lemon
500
g
flour
1
egg yolk
1
teaspoon
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.
The classic Mailänderli biscuit

The classic Mailänderli biscuit.

© Claude Brauchbar

The classic Mailänderli biscuit

The classic Mailänderli biscuit 

© Claude Brauchbar