Shortbread Cookies ……. many Two-tone shortbread Flowers. Aesthetically beautiful……. they will surprise you with their crumbly texture.

A very scenic and cute idea to prepare cookies for breakfast or a snack that are different from the usual.

They are delicious treats made with classic butter shortbread, assembled to form a delightful little flower.

They are really very simple to make, and you don’t need molds or decorations: just create many balls with the dough, white and black, assemble them, and the flower effect is guaranteed.

Of course, they are so easy to prepare that they will be perfect for your snack too, accompanied by a nice big glass of iced tea in the summer or hot chocolate in the winter.

For making the balls, you can also involve your children, who will be happy to help you.

Difficulty: Easy
Cost: Very cheap
Preparation time: 25 Minutes
Portions: 10
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: All seasons

239.77 Kcal

calories per serving

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Energy 239.77 (Kcal)
Carbohydrates 31.07 (g) of which sugars 11.25 (g)
Proteins 4.68 (g)
Fat 12.23 (g) of which saturated 7.21 (g)of which unsaturated 4.81 (g)
Fibers 2.00 (g)
Sodium 89.53 (mg)

Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Shortbread Cookies

2 cups all-purpose flour
1/2 cup butter
egg (medium at room temperature)
1 tsp baking powder
1/2 cup sugar
1 pinch salt
1 packet vanillin
2 tbsp unsweetened cocoa powder
1 tbsp milk (2/3 tsp)
to taste sesame seeds

Tools

Pastry board
Parchment paper
Rolling pin
Metal scraper
Baking dishes
Food scales
Bowl
Knife

Steps for Shortbread Cookies

In a bowl, pour the flour, sugar, baking powder, and butter cut into pieces, and start kneading with your fingertips until you get a dough with large crumbs.
Add an egg and the vanillin and work until you get a homogeneous dough.
Divide the dough into 3/4.
Wrap the larger part of the shortbread with cling film.
In a small bowl, mix the unsweetened cocoa powder and the milk.
Take the smaller part of the shortbread and knead with the cocoa mixture
Forming a cocoa shortbread.
The two doughs are ready.
Divide the dough into many balls of the same number, but different weights.
The white ones should weigh 1 oz.
While the black ones 0.7 oz.
Arrange the balls on a plate and cover them with cling film.
Take the white dough ball and roll it out but not too much.
Place a cocoa dough ball in the center.
Fold the white dough to completely cover the black dough.
Seal well as shown in the photo.
Gently press.
Form a round cookie.
Now use a knife to make 5 cuts.
Pinch the edges to form the petals.
Gently score each petal with the knife.
Press the center of the flower.
Continue.
Place the flowers on the baking sheet lined with parchment paper.
Slightly wet the center of the flower with water.
Garnish the center with sesame seeds.
(I used sesame but feel free to use whatever you like).
Bake in a static oven at 356°F for about 12/15 minutes (baking times will depend on the size of the cookies and the thickness)
The cookies are ready and they keep well if stored in glass (or tin) jars with airtight closure.
A light dusting of powdered sugar.
Enjoy your meal.