Shortbread cookies: the only recipe you need that melts in your mouth


for 30 servings

160 g butter, soft
50 g couverture, white
80 g powdered sugar
1 pinch of salt
165 g flour, smooth
15 g cornstarch
50 g almonds, ground
1 squeeze lemon juice




First preheat the oven to 170 °C (top and bottom heat) and line a baking tray with baking paper.

Roughly chop the couverture, place it in a (metal) bowl and melt it over a hot water bath.

Meanwhile, mix the soft butter, powdered sugar and salt in a bowl until creamy and mix in the melted chocolate.

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