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HOME » SHORTBREAD HEARTS

Shortbread hearts

SHORTBREAD HEARTS WITH FRUPP CRUMBLE TOPPING

INGREDIENTS

Dough

  • 200 g Celiko shortbread concentrate,
  • 2 egg yolks,
  • 50 g butter or margarine for baking,
  • 1 teaspoon of Celiko vanilla sugar,
  • 1 table spoon of water,
  • Gluten-free flour to spread when rolling the dough.

Frosting

  • 4 tablespoons of powdered sugar,
  • 1 teaspoon of hot water,
  • 1 cherry FRUPP bar – for sprinkling.

 

PREPARATION:

In a bowl, mix concentrated flour, egg yolks, butter, vanilla sugar, and 1 tablespoon of water. Knead into a dough.
When ready, roll the dough out to the thickness of 3-4 mm and cut in into the shape of hearts with a form.
Preheat the oven to 180 ° C and put the cookies inside. Bake approx. 10 – 12 minutes.
When ready, color the cookies and sprinkle them with crumbled Frupp.

Shortbread hearts with Frupp crumble topping

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