Little Bear Cookies

Wash the lemon, dry thoroughly and finely grate the zest from about half of it. Cut the butter into pieces.

Mix butter, sugar, flour, lemon zest and the egg with the dough hooks first, then knead by hand until you have a smooth dough.

Wrap the dough in cling film and chill for about 30 minutes.

Preheat the oven to 175 °C fan (200 °C conventional) and line baking sheets with parchment paper.

Roll the dough out to 3–4 mm thin on a floured work surface, cut out bear shapes and place them on the baking sheets.

Beat together the egg yolk and milk, brush the cookies with it and sprinkle with pearl sugar.

Bake the cookies tray by tray for about 10 minutes, then remove and cool on a wire rack.