Assorted Spiced Shortbreads
Biscuits
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Cook Time
2 h
Servings
60
Difficulty
Medium
Prep Time
45 Min
Description
These assorted spiced shortbreads are perfect for the holiday season! I love preparing this recipe because it allows you to vary the flavors and create pretty decorative cookies. The dough is easy to work with and the spices add a warm and festive touch. With notes of vanilla, cinnamon, ginger and anise, these shortbreads are a real treat for the taste buds. They are ideal to accompany a coffee or tea during cold winter days. In addition, they keep very well in an airtight box, which allows them to be prepared in advance. A must for Christmas!
Ingredients (10 ingredients)
-
600 g Flour
-
200 g Powdered sugar
-
400 g Soft butter
-
2 piece Egg white(s)
-
1 c. à soupe Liquid vanilla
-
1 c. à soupe Cinnamon powder
-
1 c. à soupe Ginger powder
-
1 c. à soupe Anise seed
-
1 pinch Salt
-
1 peu Oil
Preparation (10 steps)
Preparation of ingredients
Put the flour, salt and sugar in the Thermomix bowl. Add the lightly beaten egg whites and the softened butter in pieces.
Mixing the dough
Mix all the ingredients in the Thermomix for 20 Sek./Stufe 4. Scrape the sides of the bowl with the spatula if necessary.
Division and flavoring of the dough
Divide the dough into four equal parts. Add the liquid vanilla to one of them, the cinnamon powder to the second, the ginger powder to the third and the anise seeds to the fourth. Mix each portion separately for 10 Sek./Stufe 3.
Resting the dough
Roll each portion of dough into a ball and wrap them individually in plastic wrap. Let rest in the refrigerator for 30 minutes.
Preheating the oven
Preheat the oven to 180°C (thermostat 6).
Preparation of cookies
Roll out each type of dough with a rolling pin to 5 mm thick and cut out Christmas shapes with a cookie cutter (fir trees, stars, moons...).
Baking the shortbreads
Arrange one type of cookie on the lightly oiled baking sheet or use a silicone baking sheet, ideal for shortbreads. Bake halfway up and cook for 10 to 15 minutes.
Cooling and drying
As soon as the shortbreads are cooked, loosen them with a spatula, then let them cool and dry completely on a wire rack.
Baking the other batches
Then proceed to bake the other batches of cookies.
Conservation
These cookies can be kept for several days in an airtight tin.
Finished cooking? Great! 🎉
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Created by
Julie Simon
2
Rezepte
0
Kochbücher
Allergens
- Gluten
- Eggs
- Milk
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