Berry shortbread cookies
Description
The recipe won't take much time. As a substitute for elderberries, you can use any other seedless berries in frozen or fresh form. When preparing the dough with fresh berries, there's no need to bring the water to a boil; heating it to a temperature of 60–70 degrees is sufficient.
Instructions
- 1
Step 1
Prepare the listed ingredients in the required quantities. There is no need to thaw the berries in advance.
- 2
Step 2
Bring the water to a boil, pour it over the frozen berries, then blend them into a smooth puree using a blender.
- 3
Step 3
Add granulated sugar to the hot berry mixture and pour in the sunflower oil, stirring until the sugar dissolves.
- 4
Step 4
In a separate bowl, combine flour, starch, and baking powder. Sift the flour mixture into the berry mixture in portions while simultaneously stirring with a spoon.
- 5
Step 5
When the dough comes together into a ball, transfer it to a work surface and knead well. Keep in mind that you may need additional flour for the final kneading and subsequent handling of the dough.
- 6
Step 6
Roll the resulting firm, non-sticky dough into a sheet about one centimeter thick, fold it into thirds, and roll it out again. Repeat this procedure 2-3 times.
- 7
Step 7
At the final stage, roll out the dough again into a sheet 5-6 mm thick and cut out the cookies using a special cookie cutter or a glass.
- 8
Step 8
Pierce the cut-out cookies with a fork in several places, place them on a floured baking sheet, and bake in a preheated oven at 180-190 degrees Celsius for 25-30 minutes.
- 9
Step 9
During baking, the berry cookie made from a tough dough rises well and acquires a golden color. Let it cool and store in an airtight container or bag to prevent it from drying out.