For the lemon shortbread, cream the margarine and gradually add the sugar, vanilla sugar, eggs and lemon zest. Stir in the sifted flour mixed with baking powder by the tablespoon.
Fill the dough into a pastry bag with a star-shaped nozzle and pipe small crescents onto a baking tray lined with baking paper.
Bake in the preheated oven at 160 °C for approx. 10 – 15 minutes until light. Allow to cool completely.
Soften the cake glaze and either dip the ends of the croissants or pour the glaze into a pastry cutter, cut off a tip and decorate the lemon croissants with it.
Preparation Tip:
For diabetics:95g diabetic sweetenerFor decorating:50g diabetic cake icingNutritional values per piece:Energy 28kcal/115kJCarbohydrates 3.9gBrotein units 0.30
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