July 17, 2024 Cookies
Our striped shortbread cookies are a feast for the senses. With each bite, you`ll experience a satisfying crunch that gives way to a rich, buttery flavor that lingers on your palate. The cookies` unique striped pattern adds a playful twist to their classic taste, making them as visually appealing as they are delicious.
1. Combine the softened butter with powdered sugar and mix thoroughly until you achieve a smooth, homogeneous mass.
2. If desired, add 0.5 teaspoon of baking powder and stir it in.
3. Gradually add the flour, mixing it in parts, and quickly knead the dough.
4. Divide the dough into two equal portions.
5. Add cocoa powder to one portion of the dough and mix until well combined.
6. Cover both portions of the dough with cling film to prevent them from drying out and refrigerate for 10 minutes.
7. Remove the dough from the refrigerator. Roll out the plain dough with a rolling pin to a thickness of about 4-5 mm. Use a glass or round cookie cutter to cut out round cookies.
8. Roll out the cocoa dough to the same thickness and cut out round cookies with the same cutter.
9. Stack the cookies, alternating between the plain and cocoa rounds.
10. Wrap the stacked dough in cling film and gently roll it on the table to help the cookies stick together. Refrigerate the roll for 1 hour.
11. Remove the roll from the refrigerator and take off the cling film. Slice the roll diagonally into layers about 0.5 cm thick to create striped cookies.
12. Prepare a baking sheet by greasing it with butter or lining it with baking parchment.
13. Place the striped shortbread cookies on the baking sheet, leaving enough space between them to allow for spreading during baking.
14. Bake the cookies in a preheated oven at 165Β°C (329Β°F) for 20-25 minutes, until golden and crisp.
