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2. Can I use margarine instead of butter?
Yes, but butter adds a unique flavor and crispiness to the cookies, so we recommend sticking to the original recipe.
3. Can I freeze the dough?
Yes, the raw dough can be frozen for up to 2 months. Defrost in the refrigerator before using.
4. Can I use a different type of flour?
Wheat flour works best for this recipe, but you can try spelt flour for a healthier version.
5. Are these cookies suitable for gifting?
Of course! Just wrap them in a decorative box or bag with a ribbon and they will definitely bring a smile to the face of the recipient.
Enjoy! 😊
Introduction
You can never have too many shortbread cookies! They are one of those baked goods that everyone likes – perfect for afternoon coffee, family gatherings or as a sweet gift. Our recipe combines simplicity of preparation with an exceptional taste and structure that literally melts in your mouth. See for yourself how little you need to create a culinary masterpiece!
Ingredients:
250 g wheat flour
150 g butter (cold)
80 g icing sugar
1 egg yolk
1 teaspoon vanilla extract (or vanilla sugar)
A pinch of salt
Preparation:
Preparation of the dough: Sift the flour into a bowl, add the icing sugar and a pinch of salt. Throw in the pieces of cold butter and quickly work with your fingers until crumbles are formed.
Adding the egg yolk: Beat in the egg yolk and pour in the vanilla extract. Quickly knead the dough, forming a ball. If the dough is too dry, add a tablespoon of cold water.
Cooling: Wrap the dough in cling film and refrigerate for about 30 minutes.
Shaping the cookies: Roll out the chilled dough to about 5mm thick and cut out your favourite shapes using cookie cutters.
Baking: Place the cookies on a baking sheet lined with baking paper, leaving some space between them. Bake at 180°C for 10-12 minutes, until lightly golden.
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