SWISS BUTTER COOKIES

Mix the softened butter in a bowl with a hand blender, then stir in the vanilla sugar.

Stir in the lemon zest and egg and continue stirring until the mixture is lighter in colour.

Add the flour through a sieve and combine to form a dough, knead lightly, then flatten slightly, wrap in cling film and chill in the refrigerator for at least 2 hours.

Preheat the oven to 200°C (top and bottom heat).

Roll out the dough in portions (on a lightly floured surface) to a thickness of approx. 6-7 mm, cut out shapes using various cookie cutters and place on baking trays lined with baking paper. Chill the Milanese biscuits again for approx. 15-20 minutes.

Mix the egg yolk and flour and brush the Milanese biscuits with the mixture. Bake in the centre of the oven for approx. 10 minutes, remove and leave the biscuits to cool.