Fragrant and tasty, these spiral-shaped shortbread biscuits are perfect for breakfast, dipped in milk or as a snack with coffee or a cup of tea. They also keep for several days if sealed in an airtight or metal container.
⏲️Prep time: 15minutes + 40minutes resting time
⏰Baking time: 10/12 minutes
200gr cold unsalted butter
100gr icing sugar
3 yolks of medium-sized eggs
10gr of cocoa powder
1 pinch of salt
In a bowl sift the flour, icing sugar and the pinch of salt, add the cold butter cut into cubes, mix with your hands for a few minutes until you get a sandy mixture, now insert the egg yolks and mix well until you get a smooth and homogeneous dough.
Divide the dough in two and add to one part the cocoa powder, mix and form a ball that you will close with plastic wrap, with the other part of the dough form a ball, cover with plastic wrap and bring both in the fridge for half an hour.
When the time has elapsed, take the rolls and, with the help of a rolling pin and two sheets of baking paper, roll them out into two long rectangles of the same size.
Now remove the upper sheet of baking paper from the cocoa shortcrust pastry and brush it with egg white, which will act as a glue for the other rectangle.
Take the second rectangle and place it on top of the cocoa shortcrust pastry, using a rolling pin to ensure that the two sheets of pastry stick together and any air bubbles are removed, then cut away the excess edges. Brush again with egg white and with the help of the baking paper form a tight roll (you can make other biscuits), brush again with egg white and with the help of the paper form a tight roll. When you are satisfied with the shape, close the roll with the same baking paper and put it in the freezer for about ten minutes.
Take the roll back after it has solidified and with a knife remove the beginning and end of the roll and then cut into rounds of about 1cm.
Bake in a preheated oven at 180° for 10/12 minutes.
Once cooked, leave to cool on a wire rack.
They are now ready to be enjoyed❤.
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