Shortbread

Preparation time

15 min preparation + 25 min cooling + 15 min baking

Portion

30 pieces

Zandkoekjes

Ingredients

For 30 pieces
  • 200 g flour (instead of flour you can use wholemeal flour)
  • 75 g Zùsto
  • 1 egg yolk
  • 10 g vanilla pudding (instead of vanilla sugar)
  • 125 g butter (room temperature, plant-based butter)
  • 1 tablespoon cold water
  • Pinch of salt (1 gram)

Preparation method

Preheat the oven to 180°C . 

Take the butter out of the fridge to allow it to soften. 

  1. Weigh all of the dry ingredients into a large mixing bowl: flour, Zùsto, vanilla pudding, salt.
  2. Mix all the dry ingredients together.
  3. Weigh the butter and separate the egg. 
  4. Beat the yolk with 1 tablespoon of water.
  5. Add the diced butter to the dry ingredients.
  6. Knead the dough well with your hands.
  7. Add the yolk and water to the dough.
  8. Knead the dough with your hands into a firm ball.
    • The heat from your hands will melt the butter, giving the dough its shape.
  9. Wrap the dough in clingfilm and put it in the fridge for 25 minutes
    • If the dough goes into the oven cold, the cookies won’t turn out as hard and will have a crispness to them. 
  10. Remove the dough from the foil and flour your work surface.
  11. To shape the cookies, you can use a cookie cutter or make a cylinder out of the dough and then cut it into 0.5 cm slices. When cutting out the dough, make sure you roll out the dough to a thickness of 0.5cm. 
  12. Place the cookies on the baking sheet with 3 cm between each cookie.
  13. Bake the cookies until golden brown for 13-15 minutes.

Nutritional values

30 pieces 1 biscuit
Energy (kcal) 1725 kcal 57.5 kcal
Fats (g) 96.43g 3g 
saturated  30.41g 1.01g
unsaturated  78.32g 2.61g
Carbohydrates (g) 159.23g 5.30g 
Fibre (g) 29.63g 1g 
Proteins (g) 25.53g 0.85g

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