Tri-Colour Shortbread Cookies | Healthy Eggless Cookies
Tri-Colour Shortbread Cookies | Healthy Eggless Cookies are a buttery taste cookies with mild sweetness made with whole wheat flour, sugar and homemade unsalted butter. Shortbread cookies are the base of all types of cookie making.
Ingredients
- 150 gm unsalted butter
- 60 gm powdered sugar
- 210 gm whole wheat flour
- 2 tbsp corn flour
- 2 tbsp milk powder
- 1 tsp vanilla essence
- ½ tsp baking powder
- ¼ tsp salt
Instructions
- Preheat oven to 160 degrees Celsius for about 10-12 minutes.
- Line a baking tray with parchment paper and keep it aside.
- Now take a big mixing bowl, add room temperature butter to it. Beat it for 1-2 minutes on medium speed with the help of an electric beater.
- Then add powdered sugar gradually and beat them together till the mixture become light in colour and fluffy.
- Add vanilla essence and beat for few seconds.
- Now, add sifted flour, cornflour, milk powder, baking powder, and salt. Mix gently.
- By using your hands make a soft dough.
- Divide the dough into three equal parts. Add green colour to the first part and orange colour to the second part. Keep the third part as it is.
- Mix the colour nicely with dough and keep them aside.
- Now take one part at a time and make a 1 inch long log out of it. Transfer it on plastic wrap.
- Do the same with the other parts. Make their log and place them on the plastic wrap in the sequence of orange, white, and green.
- Now gently pressing with your hand combine the three parts so, they stick together to make one big rectangle-shaped log.
- Cover it tightly with the plastic wrap and refrigerate it for about one hour.
- After one hour, remove the log from the refrigerator and leave it on the kitchen counter for 5 minutes. Then cut into pieces of 1/4 inch thickness.
- Place them on the baking tray. Sprinkle and lightly press some sesame seeds on the middle white part( If the cookies become refrigerate them for 15-20 minutes again and then bake)
- Put the tray inside the preheated oven and bake them for 18-20 minutes or till the corner become slightly hard, and becomes golden in colour, but the middle part is still soft.
- Take out from the oven, transfer on a cooling rack and let them cool completely.
- Once cool down, store them in an air-tight container at room temperature.
Notes
1. The most important step of making these cookies is the creaming of butter and sugar. Firstly, beat the butter alone then, add sugar gradually and cream together until the mixture become light coloured and fluffy.
2. Adding cornflour gives a slightly crispier texture to the cookies so, don't skip this. You can also try rice flour if corn flour is not available.
3. I recommend using an electric hand beater for creaming butter and sugar as it is a long process and using a hand whisk is a little tiring.
4. Ovoid over working with dough, otherwise gluten will develop, and the cookies become hard.
5. Refrigerate the dough for at least one hour before making cookies.
6. These cookies are light golden in colour and baked at low temperatures.
7. To make it richer in taste add some nuts or seeds.