Delicious, thin and crispy cream shortbread cookies. A perfect dessert for Christmas and New Year.
This is what you need
- 5 dl heavy cream
- 2.5 dl sugar
- 1 tablespoon vanilla sugar
- 5 dl wheat flour
- 1 dl cold water
How to do it
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Lightly mix the cream together with the sugar, vanilla sugar and flour to a thick, sticky dough (the cream should not be whipped into cream).
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Then add 1 dl of cold water.
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The dough does not need to swell before baking.
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Fake thin, golden shortbread in a shortbread iron. The cakes only need a few seconds of cooking time. If the batter thickens along the way, add a little more water. Immediately roll the cakes into a pastry case (there is a separate rolling pin for this).
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Cool the cakes on a wire rack until completely cold.
If the batter thickens along the way, you can add a little more water.