Valentine's day Shortbread Cookies
Romantic shortbread cookies dyed with natural beetroot powder and decorated with chocolate and dried rose petals.
Ingredients
- 140 grams all-purpose flour
- 15 grams corn starch
- 20 grams beetroot powder
- 3 grams unsweetened cocoa powder
- 120 grams room temperature butter (cut in cubes)
- 10 drops vanilla extract
- ½ teaspoon anise (ground)
- 60 grams powdered sugar
Instructions
Cookie dough
- Sift flour, cornstarch, beetroot powder, cocoa powder, and ground anise and mix in one bowl. I recommend you to sift these ingredients because of the possible bumps they may have.
- Add the diced butter and vanilla extract to another bowl and cream them shortly. Then add the sifted powdered sugar and mix again. After that, add the dry ingredients from the first bowl and knead the dough with your hands.
- When you have kneaded the dough, form it into a ball and wrap it up with plastic wrap and then put it in the refrigerator for about 30-45 minutes.
- In the meantime preheat your oven to 180°C. Take your dough from the refrigerator and roll on a lightly floured surface to 0.5 cm thick. The dough may crack a little bit a the ends, but that's normal for this type of cookie. When you have rolled out the dough, start cutting shapes with your cookie cutter and transfer them to the baking sheet on which you've put baking paper.
- Bake the cookies for around 12-13 minutes. After you get them out of the oven they may seem quite soft, but don't worry. They will harden when they cool completely. After they have chilled a little bit, transfer them to the cooling rack to cool completely. You can help yourself with the knife if they are still very hot.
Decorations
- I've made these shortbread cookies in two shapes. From one part of the dough, I cut heart-shaped cookies, dipped them in 100 grams of melted chocolate, and then decorated them with dried rose petals. Be careful not to overdo with petals like those in this recipe serve primarily as (edible) decoration.
- From another part of the dough, I made square shapes with a bigger cookie cutter. Here I also used letter cookie stamps. They are not perfect, it's obvious I need to practice a bit more, but nevertheless, I have decided to show them to see how cute they may look.
Notes
If you want, you can add 1/4 teaspoon of salt to this recipe to "boost" the flavor of shortbread cookies. If you decide to do so, I recommend that you add the salt when creaming the butter and vanilla extract. For me, they have a nice flavor even without salt.
Also, you can reduce or increase the amount of ground anise or add some other spices, it's really up to you.
Tried this recipe?Let us know how it was!
Nutrition
Calories: 67kcalCarbohydrates: 7gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 10mgSodium: 32mgPotassium: 12mgFiber: 0.2gSugar: 2gVitamin A: 120IUVitamin C: 0.05mgCalcium: 3mgIron: 0.1mg
Nutritional information provided is an estimate based on ingredients data and should be used for informational purposes only. Actual nutritional content may vary based on factors such as portion size, preparation methods and ingredients used.