Shortbread

For the shortbread, cream butter with confectioners’ sugar in a food processor until very fluffy. Stir in the egg and lemon zest, then mix in the flour.

Preheat oven to 180 °C. Fill the mixture into a piping bag with a serrated nozzle, pipe the biscuits or croissants onto a baking tray lined with baking paper and bake until light yellow.

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