Easter shortbread cookies made with cream shortcrust, delightful little biscuits to decorate as you like, ideal for Easter breakfast. In this version, unlike previous years, I had fun creating a pale and fragrant shortcrust to decorate with a white chocolate glaze and enrich with colorful sprinkles. You can personalize the decorations as you wish, even simply using a sugar glaze or a light dusting of powdered sugar. Below I leave you other ideas for your Easter breakfasts, while at the end of the recipe with full photographic steps I will answer questions on this topic.
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: about 30 cookies
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 3 1/2 cups all-purpose flour
- 7 tbsp butter
- 1/3 cup heavy cream (liquid)
- 1 egg (medium)
- 3/4 cup sugar
- 3.5 oz white chocolate
- to taste colored sprinkles
Tools
- 1 Bowl
- 1 Rolling pin
- 3 Parchment paper
- Cookie cutters
- 1 Small bowl
Steps
To make the cream shortcrust, first add the softened butter at room temperature to the bowl with the sugar. With your hands, mix until the sugar is absorbed. Still in the bowl, add the flour and the cream and continue working until all the liquids are well absorbed by the flour. Transfer the dough to a lightly floured work surface, keeping a little flour nearby in case you need it to work the dough, taking care not to add too much. Work it quickly. When the dough is smooth and homogeneous, wrap it in parchment paper or plastic wrap and let it rest in the lower shelf of the refrigerator for at least 30 minutes. After this time, take it out and work it as desired after slightly softening it with your hands.
Dust the shortcrust lightly with flour and roll it between two sheets of parchment paper to a thickness of about 3/8 in (approximately 1 cm). Using cookie cutters, create the shapes you prefer and place them on a baking sheet lined with parchment paper. Bake in a preheated conventional (static) oven at 338°F for 17 minutes. The cookies should remain pale. Remove and let cool.
Once cooled, dip them in the white chocolate melted in the microwave for 2 minutes in several short bursts at 800W or melt in a bain-marie. Immediately roll them in sprinkles or colored nonpareils and let them dry.
Store them in airtight tin or plastic containers for 4-5 days. They will also be perfect for dipping, always fresh and fragrant.
FAQ (Questions and Answers)
Can I add chocolate chips to the dough?
Certainly, they will make the recipe even more delicious, as will a few drops of extract or the zest of orange or lemon added to the dough.
