Ingredients for about twenty shortcakes:
For the vanilla paste:
150 g flour
75 g icing sugar
50 g butter at room temperature
Half of a whole beaten egg
1 tablespoon of milk
½ teaspoon liquid vanilla extract
For the cocoa paste:
135 g of flour
15 g bitter cocoa powder
75 g icing sugar
50 g butter at room temperature
Half of a whole beaten egg
2 tablespoons of milk
A little beaten egg to stick the two pasta together.
Preparation:
The vanilla paste:
Mix together flour and icing sugar.
Stir in the butter.
Add egg, milk and vanilla extract and mix until smooth.
Form a flattened ball, film and place in the fridge for 1 hour.
The cocoa paste:
Mix together the flour, cocoa and icing sugar.
Stir in the butter.
Add egg and milk and mix until smooth.
Form a flattened ball, film and place in the fridge for 1 hour.
Shaping:
Spread each dough between two sheets of baking paper to a thickness of 2 to 3 mm.
Detail two rectangles of identical size (for me 16 cm x 22 cm).
Brush one of the beaten egg surfaces before placing the second dough.
Gently roll everything tight.
Pack in the baking paper or stretch film and place in the freezer for 1 hour.
Several variants are of course possible! You can make checkers or other two-color shapes like footprints for example (it works very well with children even if it is only a detail and the smell will be enough to make them salivate ^^)
Preheat the oven to 160 ° C.
Immediately at the exit of the freezer, detail shortbreads of about 6 mm thick, place them on a plate covered with baking paper being careful to space them slightly.
Bake for 15 to 18 minutes. The vanilla paste should start to slightly color. The more it will be cooked and the more the biscuits will be dry which is not what we are looking for.
Cool (if you can ...) preferably on a rack before eating
https://sucredorgeetpaindepices.fr/par-difficulte/biscuits-spirales-chocolatvanille/