Hi bakers,
today I want to share with you a really easy shortbread recipe!
I must confess you a secret: I’m a cookie cutters addicted, which means that every time I go shopping, I look for new items to join my already huge collection! Recently, I’ve found the pretzel shape and I was looking forward to trying it!
So, I made these crumbly, tasty, cute biscuits that are ideal to serve with a good cup of tea when you have guests in the afternoon or when you just need some sugar to cheer you up after a busy day!
For about 35-40 pretzel cookies:
- 250 g plain flour;
- 125 g cold unsalted butter;
- 80 g caster sugar;
- 1 whole egg;
- 1 tsp vanilla extract;
- 1 pinch of salt;
- 1/2 tsp baking powder;
- cane sugar for decoration.
Method:
First of all, you need to sieve all of your dry ingredients, namely flour, salt and baking powder. Then chop the cold butter into tiny cubes and rub it into the flour until it resembles fine breadcrumbs. Now add the sugar, the vanilla extract and finally the lightly beaten egg and knead just until all the ingredients come together and you get a smooth dough ( don’t overknead this pastry otherwise the cookies will be tough and not crumbly, as they are supposed to be!). Wrap the pastry in cling film and let it chill in the fridge for a quarter of an hour.
Once yor dough has chilled, roll it out with a rolling pin and cut the pretzel cookies out ( if you don’t have a pretzel cookie cutter, don’t worry! You can use any cookie cutter you prefer). Lightly brush each cookie with a bit of egg white and sprinkle the cane sugar on top of each. Arrange your little vanilla pretzels on a tray, previously lined with some parchment paper.
Preheat your oven to 350°F/ 180°C and bake them for about 10-12 minutes until golden-brown on surface. Let them cool down a bit before serving them or store them in a air-tight container.
These cookies are best enjoyed with a cup of warm tea and they keep for up to 1-2 weeks but I’m sure they won’t last that long!:)
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