Vanilla, lemon and chocolate shortbread cookies

Vanilla, lemon and chocolate shortbread cookies

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Hide Easter shortbreads in the garden or house to melt your happiness chicks. An easy and tangy recipe to devour without moderation.


For about 35 shortbread

  • 250g of flour
  • 50 g cornflour
  • 1 pinch of salt
  • 100 g caster sugar
  • 1 egg white
  • 200 g of soft butter
  • 1 zest of untreated lemon
  • A few drops of lemon essence
  • 1 teaspoon of vanilla liquid or powder
  • 1 tablespoon of bitter cocoa
  • A little oil
  • Multicolored colorful sugar


Mix with electric mixer the powdered sugar and the butter. Add the salt and the egg white, then the flour and the cornflour by mixing as little as possible until the dough forms a ball.

Divide this dough into three equal parts.

Add the finely grated lemon rind and a few drops of lemon essence to one of them, vanilla to the second and cocoa to the third.

Roll the three pasta into balls and let them rest for 30 minutes in the refrigerator.

Preheat the oven (thermostat 5 - 150 ° C).

Roll out the three pasta with rolling pin on 3 millimeters thick. Cut out ovals from the template of an egg, and hens and rabbits (or any other Easter subject) with a cookie cutter (or with a template).

Sprinkle all shortbread with multicolored colored sugar.

Arrange the cookies on the lightly oiled baking sheet. Bake at medium heat and cook for 15 to 20 minutes.

As soon as the shortbreads are cooked, peel them off with a spatula and let them cool completely on a wire rack. Eventually, proceed to cooking other batches.

These cookies are kept for several days in an airtight box.

Council +:If you do not find multicolored colored sugar in commerce, you can do it yourself. Put in a glass container with a lid, crystallized sugar and 1 to 2 drops of food coloring, then shake. To obtain a multicolored sugar, simply repeat the operation by using food colors of different colors and mix the colored sugars.