Here is my shortbread recipe, made and decorated for Pink October. 🎀
Ingredients:
275g flour
125g softened butter
1 egg
70g icing sugar
1 packet vanilla sugar
1 tbsp orange blossom water
red food coloring (1 drop)
Preparation:
🎀 Weigh the flour into a bowl
🎀 Add the softened butter and mix by hand
🎀 Add the icing sugar and vanilla sugar and mix again by hand, until you get a mixture resembling sand.
🎀 In a separate bowl, beat the egg with 1 tablespoon of orange blossom water.
🎀 Add the egg and orange blossom water to the bowl with the first mixture. Also add one drop of red food coloring.
🎀 Knead by hand until you get a dough that pulls away from the sides of the bowl.
🎀 Form into a ball, wrap in cling film and leave in the fridge for 1 hour.
🎀 After an hour, preheat the oven to 180°C (350°F).
🎀 Take the dough out of the fridge and roll it out into a thin layer (approx. 3mm). If the dough sticks, put a little flour on the work surface and on the rolling pin.
🎀 Using your cookie cutters, here a simple round and a heart, cut out the desired shapes from the dough.
* Tip: if you don't have cookie cutters of the desired shape (like me for the ribbon and the female symbol), you can cut it directly with a knife into the dough, and if necessary, cut out a template from baking paper.
🎀 Place your cookies on a baking tray lined with baking paper and bake for 12 minutes.
🎀 Carefully place your shortbread on a wire rack to cool.
🎀 Once cooled, you can decorate them as you wish.
