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Diamond shortbread cookies with vanilla
Small diamond-shaped shortbread, slightly thick, with a crumbly exterior and a melting center, flavored with Ugandan black vanilla. Ideal for tea or coffee.
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Critical Success Points
- • Beat the butter and sugar until a creamy, pale texture is achieved.
- • Maintain the 3 cm diameter when shaping the logs.
- • Let the dough rest in the refrigerator for at least 35 minutes.
- • Cut the rounds to exactly 1 cm thickness.
- • Do not exceed 12 minutes of baking to keep the center melting.
Safety Warnings
- • Handle the knife carefully to avoid cuts.
- • Use gloves or a cloth when removing hot cling film.
- • Be careful of burns when handling the hot oven.
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