Shortbread cookies

For 25 pieces:

1. In a bowl, mix 1 egg with 60 g of sugar. Add 125 g of flour, 60 g of melted butter, 2 tablespoons of liquid chicory, 1 teaspoon of vanilla powder and 1 pinch of salt. Mix, then knead lightly with fingertips.

2. Preheat the oven to 180°C (th. 6). Make some small rolls of dough of 5 cm in diameter. Refrigerate for 1 hours, then cut into slices.

3. Coat each cookie in powdered sugar. Place them on a baking sheet. Bake for 10 to 15 minutes, depending on the thickness shortbread cookies.

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