Three kinds of melt-in-the-mouth shortbread cookies for Eid

Ingredients

• 125 g Unsalted butter (82% milk fat) (At room temperature)
• 1 pinch Salt
• 100 g Sunflower oil (Approximately 100 ml)
• 100 g Powdered sugar
• 1 piece Egg (Medium size, at room temperature)
• 7 g Baking powder
• 1 packet Vanilla sugar (Approximately 8 g)
• 500 g Type 45 flour (Sift before use)
• 30 g Red candied fruit (or candied fruit jam) (Small pieces, to press into the cookie)
• 30 g Smooth apricot jam (No pieces)
• 40 g Grated coconut (Toasted in a pan)
• 10 g Unsweetened cocoa powder (Optional, for dark chocolate color)
• 100 g White chocolate (Melt in a bain-marie)
• 100 g Dark chocolate (70% cocoa) (Melt in a bain-marie)
• 30 g Roasted peanuts (Coarsely chopped)
• 15 g Powdered sugar (for decoration) (Optional, to dust)

Instructions

1. Cream the butter with the sugar

   In the bowl, place the softened butter, powdered sugar, vanilla sugar and a pinch of salt. Mix by hand or with a whisk for 2 minutes until a creamy consistency is achieved.

   Time: PT2M

2. Incorporate the egg and the oil

   Add the beaten egg then the sunflower oil. Mix for 1 minute until the mixture is homogeneous.

   Time: PT1M

3. Add the flour and the leavening

   Sift the flour with the baking powder, then fold into the dough. Mix for 2 minutes until a supple dough that does not stick to the fingers is obtained.

   Time: PT2M

4. Divide and shape the cookies

   Form a ball with the dough, divide it into three equal portions. For each portion, scoop balls of 18 g (for the first two types) and 15‑16 g (third type). Make a small hole in the center of each ball of the first type using your thumb.

   Time: PT10M

5. Preheat the oven

   Preheat the oven to 170 °C on convection mode.

   Time: PT10M

   Temperature: 170°C

6. Bake the cookies

   Place the cookies on a baking sheet lined with parchment paper and bake. Cook for 15‑20 minutes, until lightly golden.

   Time: PT20M

   Temperature: 170°C

7. Cool

   Remove the cookies from the oven and let them cool completely on a rack.

   Time: PT10M

8. Toast the coconut

   Heat a non‑stick pan over medium heat, add the grated coconut and stir constantly for 5 minutes until it turns golden.

   Time: PT5M

9. Melt the white chocolate

   Place the white chocolate in a heat‑proof bowl over a pot of simmering water (bain‑marie). Stir until smooth, about 5 minutes.

   Time: PT5M

10. Melt the dark chocolate (for the second variant)

    Repeat the bain‑marie process with the dark chocolate.

    Time: PT5M

11. Decorate the cookies – Variant 1

    On each cookie of the first type, place a small piece of red candied fruit, dust with toasted coconut, then drizzle with melted white chocolate. Let set.

    Time: PT5M

12. Decorate the cookies – Variant 2

    On each cookie of the second type, spread a little apricot jam, add toasted coconut, then drizzle with melted dark chocolate. Let set.

    Time: PT5M

13. Decorate the cookies – Variant 3

    Dip the cookies of the third type in white chocolate, draw lines of unsweetened cocoa with a knife, then dust with chopped peanuts. Let the chocolate solidify.

    Time: PT5M

14. Chocolate setting time

    Let the decorated cookies rest for 30 minutes at room temperature until the chocolate is completely hardened.

    Time: PT30M

Nutrition Facts

Calories

120

Protein

3 g

Carbohydrates

15 g

Fat

6 g

Fiber

1 g

Ingredient Substitutions

• Instead of Unsalted butter (82% milk fat): Unsalted vegetable margarine
• Instead of Sunflower oil: Rapeseed oil, Mild olive oil
• Instead of Powdered sugar: Granulated sugar blended in a blender
• Instead of Egg: Apple sauce (¼ cup) as binder
• Instead of Baking powder: Baking soda + vinegar (for reaction)
• Instead of Vanilla sugar: Vanilla extract (½ tsp)
• Instead of Type 45 flour: All-purpose flour
• Instead of Red candied fruit (or candied fruit jam): Cherry jam
• Instead of Smooth apricot jam: Apricot puree
• Instead of Grated coconut: Untoasted coconut flakes
• Instead of Unsweetened cocoa powder: Cocoa powder
• Instead of White chocolate: Milk chocolate
• Instead of Dark chocolate (70% cocoa): Milk chocolate
• Instead of Roasted peanuts: Sliced almonds

Equipment Needed

• Mixing bowl
• Silicone spatula or wooden spoon
• Kitchen scale
• Parchment paper
• Baking sheet
• Oven
• Non‑stick pan
• Bain‑marie (heat‑proof bowl + pot of water)
• Knife and cutting board

Critical Steps — Do Not Skip

• Cream the butter with the sugar until a very creamy texture is achieved.
• Do not overwork the dough after adding the flour.
• Watch the baking to avoid over‑browning the cookies.
• Toast the coconut quickly to prevent burning.
• Melt the chocolate in a bain‑marie to avoid overheating.

Chef Tips from the Video

• Use butter with 82% fat for extra creaminess.
• Sift the flour and leavening to avoid lumps.
• For a more elegant look, use a mini‑tartlet mold for the central hole.
• Lightly dust with powdered sugar before serving for a shiny finish.

Troubleshooting

Storage

Refrigerator: Not necessary, but possible for up to 1 week.

Freezer: Yes, in an airtight bag, up to 1 month.

Room temperature: Store in an airtight container away from humidity, up to 5 days.

Make-Ahead Tips

• The shortbread dough can be prepared the day before and kept, covered, in the refrigerator.
• Baked cookies can be decorated the same day or the next day.
• Toasting the coconut ahead saves time.