These small biscuits are always a hit at teatime, especially when enjoyed with a UBEYA latte. Depending on the time of year, you can choose the cookie cutter shape you prefer.
These shortbread cookies are also perfect as a gourmet gift.
Ingredients
120g of T55 flour
6 g of UBEYA powder
3 pinches of salt
80g of vegetable margarine
50g of light brown sugar
Preparation
In a bowl, mix the margarine and sugar with a whisk until you obtain a creamy texture.
Add the UBEYA powder by sifting it, then the salt and mix.
Incorporate the flour and mix until a dough forms.
Then knead the dough by hand.
Wrap it in cling film and place in the refrigerator for 1 hour.
Between two sheets of parchment paper, roll out the dough using a rolling pin to a thickness of approximately 4 mm.
Cut out the cookies with a cookie cutter.
Carefully peel the strips off using a spatula and arrange them on a baking sheet lined with parchment paper.
Bake at 180°C in static heat for 10 to 15 minutes depending on your oven.
Place the cookies on a wire rack and let them cool before enjoying.
Store in an airtight container or glass jar.
Recipe note
Use a special pastry margarine with a high fat content, at least 70%. Avoid spreadable margarines, which are too soft for this recipe.
Take the margarine out of the refrigerator about 1 hour before starting to make it easier to mix with the sugar.