Shortbread spirals


Total time: 4hr 05m
Preparation Time: 45m

Servings
For 45 piece


Nutritional Information

Contains 116 Kcal, 1g Protein, 11g Carbohydrates, 7g Fat


Ingredients

  • Light-coloured dough
  • 250 g white flour
  • 1 lime, rinsed with hot water, dabbed dry, grated zest
  • 1 fresh egg white
  • 75 g icing sugar
  • 175 g butter, cold, cut into pieces
  • 1 pinch salt
  • 0.25 tsp vanilla paste
  • Purple dough
  • 1 pinch salt
  • 0.5 tbsp blueberry powder (We used blueberry powder)
  • 250 g white flour
  • 175 g butter, in Stücken, kalt
  • 1 fresh egg white
  • 75 g icing sugar

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  • Light-coloured dough

    Mix the flour, lime zest and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Beat the egg white, icing sugar and vanilla paste well, add and quickly combine to form a dough. Divide the dough in half and refrigerate for approx. 30 mins.
  • Purple dough

    Mix the flour, blueberry powder and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Beat the egg whites and icing sugar, add and quickly combine to form a dough, refrigerate for approx. 30 mins.
  • Shortbread spirals

    Roll out each of the two pieces of dough between two pieces of baking paper into rectangles approx. 40 cm x 25 cm. Place the purple dough on top of the light-coloured dough and shape into a roll, cover and refrigerate for approx. 2 hrs. Cut the dough into slices approx. 1 cm 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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