Viennese Cocoa Shortbread
Overview
The ingredients and steps are simple. A cookie that only adds egg whites tastes very crispy and has a rich cocoa flavor that is irresistible.
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Ingredients
Steps
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Prepare the ingredients, soften the butter at room temperature
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Pour the softened butter at room temperature into a clean, dry container
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Then pour in the powdered sugar
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Then pour in the salt
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Stir with a spatula and mix thoroughly to form a butter paste
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Beat the butter until it becomes thicker and lighter in color
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Pour in 1/2 of the egg whites and continue beating until the egg whites and butter paste are completely combined
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Pour in the remaining 1/2 of the egg whites and continue beating until the egg whites and butter paste are completely combined
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After whipping, the butter paste will be fine, shiny, light, and white in color
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Sift in cocoa powder and cake flour
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Use a spatula to stir evenly into cookie batter
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Prepare a piping bag and a sunflower-shaped nozzle (8-corner), and clamp the front end with a clip. This will allow you to preheat the oven to 180°
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Take an empty mineral water bottle, cut off 1/3, and use the rest to put the piping bag into the batter, which is neat and tidy
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Place parchment paper on a baking sheet and start squeezing cookies into a W shape. Press down lightly at the end of each W, otherwise the batter will be picked up by the nozzle and affect the shape
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Leave a certain distance, it will become larger when baked
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Put it into the preheated oven, set the middle shelf to 180°, and wait for 12-15 minutes, depending on your oven. The surface will be dry and slightly colored before it is ready to be baked
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It’s out of the oven, and the house is filled with the aroma of cocoa!
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Let it cool and become crispy, then you can enjoy it
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Paired with a cup of hot oatmeal, the aroma of wheat and cocoa is really tempting. Can't you say it's a treat? !
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Paired with the packaging bag, it transforms into a stylish gift! Eat for yourself and give away for others!
