Red and yellow shortbreads


Total time: 2hr 05m
Preparation Time: 45m

Servings
For 80 pieces


Nutritional Information

Contains 67 Kcal, 1g Protein, 7g Carbohydrates, 4g Fat


Ingredients

  • Dough mixture
  • 500 g white flour
  • 350 g butter, cold, cut into pieces
  • 150 g icing sugar
  • 1 pinch salt
  • Red dough
  • 50 g boiled beets, finely grated
  • 1 fresh egg white
  • 3 tbsp dried flowers
  • Yellow dough
  • 50 g dried apricots, finely chopped
  • 0.5 tsp turmeric
  • 1 fresh egg white

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Instructions

  • Dough mixture

    Mix the flour, icing sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture, then divide the mixture in half.
  • Red dough

    Mix the beetroot and egg white, add to one dough mixture and quickly combine to form a dough. Shape the dough into a roll approx. 4 cm in diameter, roll in the petals, cover and chill for approx. 1 hr.
  • Yellow dough

    Mix the apricots into the other dough mixture. Mix the turmeric and egg white, add and quickly combine to form a dough. Shape the dough into a roll approx. 4 cm in diameter, cover and chill for approx. 1 hr.
  • Shape the shortbreads

    Cut the dough rolls into slices approx. 5 mm thick, place on two baking trays lined with baking paper.
  • To bake

    Bake each tray for approx. 10 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool a little, then leave to cool completely on a rack.
  • Shelf life:

    Keep in an airtight container for approx. 2 weeks.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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