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  1. Using a hand mixer, beat the butter and sugar on the highest setting for two minutes until light and fluffy. Add the egg and Citro Back and continue beating for another two minutes.

  2. Add the flour and salt and stir in gently with a wooden spoon until combined. Caution: Too much stirring will result in hard cookies.

  3. Form a flat disk from the dough, wrap in cling film and place in the fridge to chill for at least an hour.

  4. Preheat the oven to 190°C (gas: level 3 / fan: 170°C).

  5. Roll out the dough on a floured work surface to a thickness of approx. 5mm and cut out the biscuits in various shapes. Place the cookies on a baking sheet lined with parchment paper and bake for about 10-13 minutes, depending on size. Leave to cool completely on the baking sheet for five minutes, then on a wire rack.

  6. Melt the icing in a water bath according to package directions. Distribute the icing in smaller bowls, color with baking and food coloring as you like and quickly coat the biscuits with a brush. If the glaze sets too quickly, place the bowls in a hot water bath. Decorate with pastry jewelry as you like.


For about 40 cookies

Preparation 80 minutes (plus baking and cooling time)

Baking time 10 - 13 minutes


  • 50g soft butter

  • 135g sugar

  • 1 egg

  • 1 sachet of Citro Back

  • 350g flour

  • 1/2 tsp salt

  • 2 bags of cake glaze lemon

  • baking and food coloring

  • Pastry ornaments / pastry decorations

Additionally required:
  • pastry brush

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