Shortbread spirals

Shortbread spirals

Total: 4 hr 5 Min. | Active: 45 Min.
vegetarian
Nutritional value / piece: 116 kcal
, Fat: 7 g
, Carbohydrate: 11 g
, Protein: 1 g

Ingredients

45 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Light-coloured dough

250 g white flour
1 lime, rinsed with hot water, dabbed dry, grated zest
1 pinch salt
175 g butter, cold, cut into pieces
1 fresh egg white
75 g icing sugar
¼ tsp vanilla paste

Purple dough

250 g white flour
½ tbsp blueberry powder (We used blueberry powder)
1 pinch salt
175 g butter
1 fresh egg white
75 g icing sugar
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How it's done

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.

Good to know
Shelf life: Keep in an airtight container for approx. 2 weeks.

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