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Shortbread spirals
45 m active | 4 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 116
  • Fat about 7g
  • Carbohydrates about 11g
  • Protein about 1g
This is needed
This is needed for 45 piece
Light-coloured dough
  • 250 g white flour
  • 1 lime, rinsed with hot water, dabbed dry, grated zest
  • 1 fresh egg white
  • 75 g icing sugar
  • 175 g butter, cold, cut into pieces
  • 1 pinch salt
  • 0.25 tsp vanilla paste
Purple dough
  • 1 pinch salt
  • 0.5 tbsp blueberry powder (We used blueberry powder)
  • 250 g white flour
  • 175 g butter, in Stücken, kalt
  • 1 fresh egg white
  • 75 g icing sugar
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And that's how it's done
And that's how it's done
Light-coloured dough
Mix the flour, lime zest and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Beat the egg white, icing sugar and vanilla paste well, add and quickly combine to form a dough. Divide the dough in half and refrigerate for approx. 30 mins.
Purple dough
Mix the flour, blueberry powder and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Beat the egg whites and icing sugar, add and quickly combine to form a dough, refrigerate for approx. 30 mins.
Shortbread spirals
Roll out each of the two pieces of dough between two pieces of baking paper into rectangles approx. 40 cm x 25 cm. Place the purple dough on top of the light-coloured dough and shape into a roll, cover and refrigerate for approx. 2 hrs. Cut the dough into slices approx. 1 cm thick, place on two baking trays lined with baking paper.
To bake
Bake each tray for approx. 10 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool a little, then leave to cool completely on a rack.