Orange saffron shortbread
Source: https://www.gefu.com/rcp_recipe/orange-saffron-shortbread
Total time:
40 Minutes
Ingredients
| 250 | g | Butter |
| 2000 | g | Sugar |
| Prise | Saffron | |
| 2 | Orangen | |
| 2 | Eggs | |
| 2 | TL | Baking powder |
| 500 | g | Flour |
Preparation
Rinse oranges under hot water, dry and grate peel. Cream butter, sugar, saffron, orange zest and eggs. Mix baking powder and flour, add gradually and knead into a firm dough. Wrap dough in plastic wrap and let rest in refrigerator for at least 2 hours.
Preheat the oven to 180 °C.
Using the TRANSFORMA® mincer, turn the dough in batches through the piping bag attachment into the desired shape. Cut into the appropriate length and place on a baking tray lined with baking paper. Bake in the oven until light. The flatter shapes require about 10 minutes and the rounder shapes such as circle or star shape about 12 minutes baking time.
Different variations:
Place dough piped through the star shape into circles, place a piece of cream toffee in the center and bake along with it.
Place dough sprinkled through the circle mold to form spirals. Gently melt 2 parts couverture with one part butter, partially dip finished baked cookies and let set.
Cut flat cookie shapes into 1-2 cm long pieces and bake. Bring currant jelly to a boil, simmer for 5 minutes and let cool slightly for a short time. Spread on the bottom of half of the cookies and cover with the remaining cookies. Allow to set slightly.
Tip: You can also replace 200 g flour with ground nuts or almonds and use cinnamon or vanilla pulp instead of orange zest.
Nutritional values per serving
| Energy | 476,0 kJ | |
|---|---|---|
| Calories | 114,0 kcal | |
| Protein | 1,7 g | |
| Fat | 5,6 g | |
| Carbohydrates | 14,1 g |
Organisation
Category
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