Red and yellow shortbreads

Red and yellow shortbreads

Total: 2 hr 5 Min. | Active: 45 Min.
vegetarian
Nutritional value / piece: 67 kcal
, Fat: 4 g
, Carbohydrate: 7 g
, Protein: 1 g

Ingredients

80 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@bettbossi.ch

Dough mixture

500g white flour
150g icing sugar
1pinch salt
350g butter, cold, cut into pieces

Red dough

50g boiled beets, finely grated
1 fresh egg white
3tbsp dried flowers

Yellow dough

50g dried apricots, finely chopped
½tsp turmeric
1 fresh egg white
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How it's done

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.

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

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