Two-Color Shortbread Cookie

by Editorial Staff

A simple recipe for two types of shortbread cookies: chocolate and vanilla. Moderately sweet, crunchy, crumbly and melting in the mouth are the brief characteristics of this cookie. These cookies can be made with children. Little chefs will be happy to help you roll up sausages from dough or draw grooves with a fork, because cooking together is so exciting!

Cook: 50 minutes

Ingredients

  • Wheat flour – 240 g
  • Butter – 125 g
  • Sugar – 90-100 g
  • Almonds – 30 g
  • Egg – 1 pc.
  • Cocoa powder – 1 tbsp
  • Baking powder – 1 teaspoon
  • Salt – 1 pinch
  • Vanillin – 1/3 teaspoon

Directions

  1. Prepare all the ingredients you need to make a two-color shortbread cookie.
    The butter must be removed from the refrigerator in advance so that it is soft at the start of cooking.
  2. Place the butter in a deep bowl and add sugar there. Rub the butter and sugar with the back of a spoon.
  3. Break an egg into the same bowl and add a pinch of salt (for a brighter taste). Grind with the rest of the ingredients.
  4. Send vanilla there.
  5. Sift 2/3 of the flour and baking powder through a sieve. Knead a soft dough. The dough should stick a little to your hands, but lag well behind the bowl.
  6. Divide the dough into 2 parts – one third and two thirds. Add cocoa to a smaller portion of the dough, and the remaining flour to a larger portion.
  7. The recipe requires almond flour, but you can cook it yourself without any problems by grinding almonds or almond petals in a coffee grinder or blender.
  8. Add almond flour to the chocolate dough. Knead the dough well first in a bowl and then on the table.
  9. With white dough, do the same – knead first in a bowl and then on the table. Wrap both types of dough in foil or bag and put in the refrigerator for 30 minutes.
  10. Turn on the oven to heat up to 180 degrees.
    Spread cling film on the work surface and place a ball of light dough on it.
  11. Using your hands, spread the dough into a rectangle. Help yourself with a rolling pin, the dough rolls out very easily. The thickness of the dough should be about 3-4 mm.
  12. Using your hands, shape the chocolate dough into a sausage along the length of your rectangle. This will be the chocolate filling.
  13. Use plastic wrap to wrap the chocolate sausage in white dough.
  14. Roll the sausage in foil on the table to hold the layers together.
  15. Use a fork to make shallow grooves along the entire length of the sausage on all sides. Even a child can handle this.
  16. Carefully cut the dough across into 2–3 cm pieces.
  17. On a baking sheet lined with parchment, line the cookie cutters in a checkerboard pattern. Bake shortcrust pastry cookies in an oven preheated to 180 degrees for 15-20 minutes.
  18. After removing the shortbread from the oven, let it cool down. Rub the cookies generously with powdered sugar.
  19. With warm tea, these fragrant two-colored cookies will come in very handy in the harsh snowy winter.

Bon Appetit!

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