Peruvian shortbread cookies made with manjarblanco.
- 375g flour
- 300g margarine or unsalted butter
- 75g icing sugar
Level of difficulty Easy
Preparation time 20mins
Cooking time 10mins
Cost Average budget
Sift together dry ingredients once.
Make a hole in the middle of dry ingredients and place cubed butter in the middle.
Mix butter with dry ingredients until grainy.
Knead the dough with your hands until smooth. Separate into portions and roll out the dough with a rolling pin onto a floured work surface.
Cut into cookies and place on baking tin. Poke each cookie with a fork.
Place in pre-heated 350 degree oven and bake until golden and crisp, approximately 10 minutes.
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
In a bowl, mix together the butter, egg yolk, sugar, and salt.
Add the flour and mix. Roll into a ball.
Chill for 30 minutes.
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
Dip each ball in egg yolk, and then roll in chopped nuts.
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
Bake at 340°F/170°C for 12 minutes, or until golden.
Remove from oven and let cool.
Pour the salted caramel into the center groove,and drizzle with dark chocolate.