Cookies from shortbread
A source of carbohydrates and fats, these cakes have a crispy texture and sweet taste, making them perfect for desserts and treats, adding variety to the diet.
Crush the shortbread cookies (400 g) into fine crumbs.
If additional sweetness is needed for the layers, dissolve 15 g of erythritol in boiling water.
After that, add 200 g of boiling water to the crumbs, mixing thoroughly until you have a uniform dough. The dough should roll well into a ball.
Then divide the dough into four portions, each weighing about 150 g.
From each portion, roll out a round sheet with a diameter of 20-21 cm, which is slightly larger than the cake assembly mold.
Use a pastry ring to cut out the layers, and collect the excess dough, which will weigh about 30 g.
Gather the remaining dough from the scraps and form a fifth layer.
Stack all the obtained layers and place them in the freezer for 30-40 minutes or longer, so they freeze well and become firm.
Remove the layers from the freezer just before assembling the cake.
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