Shortbread Cookies
Healthy, because
Even smarter
Nutritional values
The cocoa contained in the dark chocolate contains, as the colour suggests, a lot of natural plant dyes. They inhibit inflammation, have a regulating effect on the blood sugar level and blood pressure and can even fight viruses.
Although the cookies taste best fresh from the oven, the biscuits retain their aroma and crunchiness for a long time when stored airtight in a tin. Make sure to store them in a cool and dark place.
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 98 kcal | (5 %) | ||
| Protein | 1.4 g | (1 %) | ||
| Fat | 5.4 g | (5 %) | ||
| Carbohydrates | 11 g | (7 %) |
Ingredients
- For the dough
- 200 grams softend butter
- 75 grams sugar
- 1 packet Vanilla sugar
- 1 medium egg
- 350 grams Pastry flour
- 50 grams cornstarch
- Baking powder
- 1 tsp heaping Cocoa
- 2 tsps milk
- In addition
- 200 grams Dark couverture chocolate
- Maraschino cherry
Preparation steps
For the dough, beat the butter until creamy. Gradually stir in the sugar, vanilla sugar and egg. Mix the flour, cornstarch and baking powder. Sift the flour mixture into the butter mixture and fold together. If necessary, add a little milk. Divide the dough in half. Knead the cocoa powder and milk into one half.
Pour the light dough into a piping bag with a large nozzle. Line a baking sheet with parchment paper and squeeze the dough into small rings or "S" shapes. Bake for 15-18 minutes at 180°C (approximately 350°F).
Pour the dark dough into the piping bag and squeeze the dough into small rings or "S" shapes. Bake for 15-18 miinutes. Remove the cookies from the oven and let cool on a wire rack.
Additionally, cut the chocolate into small pieces and melt over a hot water bath. Coat the cookies halfway with the chocolate and decorate with the cherries. Let dry and serve.
