Shortbread spirals
Ingredients
for 45 pieces
| 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 |
| 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 |
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.
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