Shortbread cubs

Shortbread cubs

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  • 250g of flour
  • 150 g of butter
  • 100 g of sugar
  • 1 pinch of salt
  • 2 eggs
  • 1 teaspoon liquid vanilla
  • Candy color


Prepare the sweet dough

Mix the soft butter, flour, salt and sugar. Sand the dough rolling it between the fingers. Add 1 egg and liquid vanilla. Knead until smooth and homogeneous.

Form a flattened ball, wrap it in plastic wrap and put it in the refrigerator for at least 30 minutes.

Flour the work surface and spread the dough about 5 mm thick. Cut out shapes using cookie cutters or a glass.

Cut out the center with a smaller cookie cutter.

Arrange the cookies on a baking sheet lined with parchment paper. Put the plate in the fridge for about ten minutes.

Prepare the sweets

Sort candies by color. Put them in a freezer bag and cut into pieces with a rolling pin (or hammer).

Assembly and cooking of sweets

Preheat the oven to 180 ° C.

Remove the plate with the shortbread from the refrigerator. Place the broken candies in the center (where you cut the dough), without putting pieces on the dough. Dore with the egg.

If you want to hang these shortbread, make a small hole in the place of the hangs now.

Bake for about 8 to 10 minutes. At the end of the oven, put the biscuits on a rack to let them cool


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