John Myers
Shortbread Cookies Ala Rose Light
The perfect shortbread cookies ala rose light recipe with a picture and simple step-by-step instructions.
- 2 Eggs
- 65 ml Oil
- 125 g Butter or (65 g butter & 60 g margarine)
- 115 g Sugar
- 1 packet Bourbon vanilla sugar or vanilla sugar
- 0,5 packet Baking powder
- 1 pinch Salt
- Flour as needed
- For the filling and decoration:
- Chocolate of your choice, melted
- Jam of your choice, briefly boiled
- Powdered sugar
- Put butter or (butter and margarine) with oil, salt, sugar, vanilla / vanilla sugar and the eggs in a bowl and stir well until the sugar has dissolved.
- Now gradually knead in the baking powder and the flour until the dough is no longer sticky. Put in a freezer bag or wrap with cling film in the refrigerator for 2 hours or overnight and leave to rest.
- Preheat the oven to 180ºC (fan oven 160ºC), line three baking trays with baking paper.
- Roll out the dough about 0.5 cm thick on a lightly floured work surface.
- Cut out any shapes you want, distribute on the baking sheets and gradually bake each baking sheet for 25-30 minutes.
- Let it cool down and now spread one cookie each with jam or chocolate and place another cookie on top for double cookies. Let dry.
- You can decorate these with chocolate as you like and, depending on your taste, sprinkle with chopped almonds, nuts, desiccated coconut etc. It is everybody’s choice. 🙂
- Dust with icing sugar or just enjoy. Store in an airtight jar.
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