A recipe to enjoy with a delicious hot drink.
In a mixing bowl, combine the flour, spices, and salt.
Add the butter cut into small pieces and the sugars. Rub together with your fingertips.
Separate the egg yolk from the egg white. Set aside the egg white.
Add the egg yolk and the milk. Mix with a spatula and then finish by hand.
Preheat your oven to 160°C (325°F) and place your baking mat on the perforated baking sheet.
Knead the dough to smooth it out. Lightly flour a rolling pin and roll out the dough to a thickness of 5 mm, then pass a decorative rolling pin over it. Set aside in the fridge for 10 minutes.
Cut out 18 cookies using a cookie cutter and place them on the baking mat.
To finish, in the microwave-safe bowl, soften the egg white with a drop of coffee extract using the magic spoon. Brush the shortbread cookies with it and bake for 15 minutes at 160°C (325°F).
0 servings
8
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