Shortbread cookie with Blueberry syrup

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Ingredients

    30g 1883 Blueberry syrup
    5cl milk
    100g soft butter
    70g caster sugar
    200g flour
    1 pinch of baking powder
    2 eggs yolks for the gilt

preparation

    Pour 200g of flour into a salad bowl then add the pinch of baking powder and mix.
    Dig a well and put down 100g of soft diced butter, 70g of sugar and the syrup.
    Combine ingredients together with fingertips.
    Once again dig a well, add 5cl of milk, and combine together with fingertips into a pliable dough.
    Your dough must be perfectly round.
    Form a ball of dough, wrap it in a cling film and let it in the fridge for 1 hour.
    Preheat the oven to 180°C.
    Take out the dough 5 minutes before using it.
    With a roller spread it over a 3mm thickness on a floured worked plan.
    Cut small forms with a cookie cutter.
    Pack biscuits in layers on a baking tray covered with a baking paper.
    With a brush, paint them with the beaten eggs yolks.
    Bake them for about 10 minutes.

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