Our Easter morning breakfast wouldn’t be complete without the Easter Shortbread Cookies with Oil Shortcrust Pastry.
Delicious and simple to make with just a few ingredients, they can be decorated and filled with sprinkles or chocolate glaze of any kind and color to make them even more beautiful and colorful.
They are also great for dipping!
To make these shortbread cookies, you can get small themed cookie cutters, which you can find by clicking the link below in the tools #adv.
In fact, you can make them however you like because this oil shortcrust pastry has a great structure, very easy to work with and can be reworked until the end.
At the end of the recipe, I also leave the idea on how to make very soft tartlets.
Here you will also find some ideas on how to prepare the Easter breakfast.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 2 1/2 cups all-purpose flour
- 5 tbsp sunflower seed oil
- 2 eggs (at room temperature)
- 1/2 cup powdered sugar
- 1 pinch fine salt
- 1 tsp baking powder
- as needed colored sprinkles
- as needed ruby chocolate (or your preferred type, melted beforehand)
Tools
- 1 Bowl
- 1 Fork
- 1 Parchment paper
- 1 Cookie Cutter
- 2 Parchment papers
- 1 Rolling pin
Steps
To make the Easter Shortbread Cookies with Oil Shortcrust Pastry, prepare the Oil Shortcrust Pastry for Cookies and Tartlets.
In a bowl, combine the flour with a pinch of fine salt, sunflower seed oil, eggs, powdered sugar, and start mixing all the ingredients together in the bowl and then on the work surface.
Work rather quickly with the ingredients to obtain a smooth and homogeneous dough that, once ready, will be wrapped in parchment paper or food-grade plastic wrap.Let it rest in the refrigerator for 30 minutes.
Roll it out, with the help of a rolling pin, between two sheets of parchment paper to a base about 0.4 inches high.
This way, you won’t need to use more flour.
If you want thinner shortbread cookies, since there’s a bit of baking powder in the dough, you can obviously make a lower base.
Cut out shapes with the appropriate cutters and decorate them with colored sprinkles after placing them spaced apart on a baking sheet covered with parchment paper.
Bake in a preheated static oven and cook for 16 minutes. Cooking time will vary slightly based on the thickness of the cookies.
Once cooled, it will be possible to decorate the cookies with any type of pre-melted chocolate.
My advice is to use the shortcrust pastry immediately because it contains little baking powder, which might cause issues during storage or processing. If you need to prepare it in advance, you can try freezing it.
To make the tartlets, obtain the appropriate tartlet pans and roll out the dough into a thinner sheet because it will rise quite a bit during baking, to give a good balance with the filling.
Baking time is 22 minutes in a preheated static oven.
