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Red and yellow shortbreads
45 m active | 2 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 67
  • Fat about 4g
  • Carbohydrates about 7g
  • Protein about 1g
This is needed
This is needed for 80 pieces
Dough mixture
  • 500 g white flour
  • 150 g icing sugar
  • 1 pinch salt
  • 350 g butter, cold, cut into pieces
Red dough
  • 50 g boiled beets, finely grated
  • 3 tbsp dried flowers
  • 1 fresh egg whites
Yellow dough
  • 50 g dried apricots, finely chopped
  • 0.5 tsp turmeric
  • 1 fresh egg whites
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And that's how it's done
And that's how it's done
Dough mixture
Mix the flour, icing sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture, then divide the mixture in half.
Red dough
Mix the beetroot and egg white, add to one dough mixture and quickly combine to form a dough. Shape the dough into a roll approx. 4 cm in diameter, roll in the petals, cover and chill for approx. 1 hr.
Yellow dough
Mix the apricots into the other dough mixture. Mix the turmeric and egg white, add and quickly combine to form a dough. Shape the dough into a roll approx. 4 cm in diameter, cover and chill for approx. 1 hr.
Shape the shortbreads
Cut the dough rolls into slices approx. 5 mm 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.