Brussels-based food blogger, Douceurs d’Alger, shares her recipe for indulgent, but oh-so-delicious shortbread cookies perfect for the holiday season.
Sophie Vanderhaeghe, the super-talented foodie behind Douceurs d’Alger, shares the recipe for her melt-in-the-mouth Shortbread Cookies. With the festive season fast approaching, these incredibly moreish treats are sure to steal the show at any holiday party and impress guests big or small. Top tip? Stack them in a box, and they also make the perfect edible gift.
Ingredients
250g unsalted butter
150g icing sugar
1 egg, plus 1 egg yolk
80g cornflour
400g plain flour
1 cup vanilla syrup
Pinch of salt
Jam for topping
Nutella for topping
Caramel for topping
Method
- In a bowl mix the butter, icing sugar, vanilla syrup and salt.
- Slowly add the eggs one and mix well.
- Slowly add the cornflour and mix well until the consistency of cream.
- Add the flour, but avoid overworking the dough. Combine until mixture becomes a soft paste.
- Place the dough in a bowl and cover with a towel. Let sit in the fridge for three hours.
- Preheat oven to 160°C. Meanwhile, place the dough between 2 sheets of parchment paper gently roll out until it’s about 3mm-thick.
- Using a tartlet-shaped cookie cutter, cut the dough, and place onto a lightly greased baking tray.
- Prick the centre of each cookie with a fork to prevent it from puffing when cooked.
- Bake for 15-18 minutes, until light golden brown.
- Let sit for 30 minutes, or until cool.
- Top the center of each cookie of jam, Nutella or caramel and place in the fridge to set.
- Before serving, garnish with a little gold leaf for a luxurious touch.
