Mailänderli (Swiss butter biscuits)

The decisive moments

1. 1
   Cream soft butter with sugar until pale, add eggs and lemon zest

   Creaming beats in a little air, so the biscuits turn tender rather than hard.

   Light and airy
2. 2
   Mix in the flour only briefly, until no dry flour is visible

   The less it is kneaded, the less gluten forms. That keeps the biscuits short.

   Gluten development
3. 3
   Chill the dough for at least an hour, then roll out about 7 mm thick and cut out (as a guide)

   Cold butter is firm: the dough does not stick and the shapes do not spread in the oven.

   Chilling biscuit dough
4. 4
   Brush twice with egg yolk, bake at about 200 °C for 8–10 minutes (as a guide)

   The protein and sugar in the yolk brown quickly and give the golden sheen.

   Maillard reaction