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