Today I made some cookies with mixed flours, whole wheat stuffed shortbread with jam, crunchy and inviting, which I finished in no time at all!
At home, it’s hard if not rare to have cookies in the pantry, but these were quickly gobbled up because they are crunchy and tasty!
I used mixed berry jam, but we can also use chocolate cream and hazelnuts to fill them as always according to personal taste!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
I have opened a recipe channel open to everyone and free on WhatsApp, no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
THEMED COOKIE RECIPES I LEAVE YOU MORE RECIPES RIGHT BELOW:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
INGREDIENTS
- 200 g whole wheat flour
- 300 g all-purpose flour
- 2 eggs
- 9 oz butter (cold, diced)
- 1 cup sugar
- 2.5 tbsp acacia honey
- 1 tbsp lemon zest (grated)
- as needed raspberry jam (mixed berries in general for me)
Tools
- Bowls
- Baking Sheets
- Cookie Cutters
- Parchment Paper
- Plastic Wrap
- Rolling Pins
FOR THE PREPARATION OF THE WHOLE WHEAT STUFFED SHORTBREAD COOKIES RECIPE
In a bowl, I mix the flours with the sugar and the cold diced butter with my fingers until I get a crumbly dough.
Now I add the eggs, the honey and the finely grated zest of an organic or untreated lemon.
I knead everything very quickly so that the butter does not melt from the heat of the hands.
Then I make a flat loaf, which I cover with plastic wrap and leave in the refrigerator for at least 1 hour!
After resting, I roll out the loaf between two sheets of parchment paper and the rolling pin, and I cut out many small cookies with cutters, remembering to make them double and to cut out the center of half of them to let the filling of jam show through as we like.
As I make the cookies (the whole one for the bottom, the one with the hole for the top), I place them on the baking sheet lined with parchment paper, and once finished, I bake the shortbread cookies at 350°F for about 15 minutes or according to our home oven’s characteristics.
Once the cookies are golden, I let them cool and dust the upper ones, the holed ones, with powdered sugar to put it plainly!
Having done this, I place a bit of jam on the whole cookie and then immediately pair it with the sugared holed cookie, and arrange everything on a serving platter to serve the whole wheat stuffed shortbread cookies at the table!
They are very, very good!
Enjoy your meal! Annalisa
The photo is dark, but it’s winter, and the weather isn’t helping!
Remember that at the top, where you see the blog menu, there’s a magnifying glass 🔎 that allows you to enter an ingredient or the title of a recipe, to find all the preparations with that title or ingredient, and I hope among these you will read recipes to your liking!
