Ingredients
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
Dough mixture
Red dough
Yellow dough
How it's done
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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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