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Granola-topped shortbreads
30 m active | 2 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 158
  • Fat about 10g
  • Carbohydrates about 14g
  • Protein about 2g
This is needed
This is needed for 25 piece
  • 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 whites
  • 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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And that's how it's done
And that's how it's done
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 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.