Shortbread with spices

Shortbread with spices

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Hearts, stars, fir trees ... light up the magic and make the eyes of your greedy ones shine.


  • For about 30 shortbreads:
  • 300 g of flour
  • 200 g softened butter
  • 100 g of sugar
  • 1 egg white
  • 1 C. powdered vanilla
  • 1 C. cinnamon powder
  • 1 C. powdered ginger
  • 1 C. coffee beans of anise
  • 1 C. oil soup
  • 1 pinch of salt
  • For icing:
  • 1 egg white
  • 1 C. coffee lemon juice
  • 100 g icing sugar
  • Decor :
  • silver candies
  • ribbons, etc.


In a bowl, combine flour, softened butter, sugar, salt and egg white slightly beaten. Mix the dough with the spices. Roll it into a ball and let it rest for 30 minutes in the refrigerator. Preheat the oven to 180 ° C (item 6). Lower the dough to 5 mm thick and cut out Christmas patterns with a cookie cutter. Using a large straw or a Chinese baguette, dig into each cake a small hole. Lightly oil the baking sheet and place the shortbread on it. Bake for 10 minutes then let cool. Mix the beaten egg white into firm snow with the lemon juice and icing sugar. Cover the shortbreads with this frosting and decorate them before letting them dry. Pass a ribbon through the holes.