Shortbread Snails with Cocoa and Cinnamon
by Editorial Staff
Shortcrust pastry can be used to bake delicious snail-shaped cookies stuffed with butter, cocoa and cinnamon. It will be both aromatic and beautiful! The main thing is to properly prepare shortbread dough according to this recipe.
Cook: 2 hours
Ingredients
For the dough:
- Butter – 100 g
- Egg – 1 pc.
- Egg white – 1 pc.
- Sugar – 140 g
- Flour – 2 cups (260-300 g)
- Baking powder – 1/3 teaspoon
For filling:
- Butter – 20 g
- Sugar – 15 g
- Ground cinnamon – 1/2 teaspoon
- Cocoa powder – 1/2 teaspoon
Directions
- We prepare all the necessary products. We take the oil out of the refrigerator in advance so that it warms up to room temperature – it should not be too soft, and even less so it should not melt.
- The first step is to prepare the shortbread cookie dough. We cut the butter at random, add sugar and begin to beat until whitening. You should get a homogeneous fluffy mass.
- Add the egg to the whipped butter mixture and continue to beat with a mixer.
After combining the butter with the egg completely, add the egg white and beat again.
- In two passes, sift flour with baking powder into the resulting mass and knead the dough.
- We do not knead the shortbread dough for a long time so that the butter does not start to melt from the warmth of our hands. We quickly collect the dough into a ball, wrap it in foil and send it to the refrigerator for an hour.
- After an hour, we take out the dough and roll it out into a rectangular layer – right on the baking mat. The size of the layer is not important, the main thing here is that the thickness of the dough is half a centimeter.
- For the filling, melt the butter and cool. Mix the butter with cocoa, cinnamon and half the sugar.
- Quickly pour the prepared filling onto the dough.
- Smear the filling over the dough with an even layer and sprinkle with the remaining sugar.
- We roll the filled dough into a tight roll, helping ourselves with a rug.
We put the resulting roll in the freezer for 15 minutes.
Meanwhile, preheat the oven to 200 degrees. - Cut the slightly frozen roll into centimeter-thick washers. We lay out the blanks on a baking sheet, covering it with a rug or parchment for baking. We send shortcrust pastry cookies to the preheated oven to bake.
- After 15 minutes, the shortbread should be completely done. We follow it – the cookies should slightly gilded, there is no need to overexpose them in the oven.
We immediately remove the finished cookies from the oven and remove from the baking sheet. Let it cool.
- Once the crispy and flavorful cookies have cooled down, you can eat them. Cookies keep well.
Try it!
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