Recipe in collaboration with Science + Fourchette
Preparation time: 25 minutes
Freezing time: 1 hour
Cooking time: 14 minutes
Yield: 25 to 30 cookies
It's almost Easter, and the spring colours are so inspiring! We decided to put them on the menu with these shortbread "freezer" cookies with Mini Eggs. To make this recipe, Science + Fourchette used a plant-based fat: our organic deodorized coconut oil, which can be used like butter in baking.
Our advice: eat them when they are still a little bit warm!
- 500 ml (2 cups) unbleached all-purpose flour
- 1 ml (1/4 tsp.) Maison Orphée's fleur de sel
- 250 ml (1 cup) Maison Orphée's deodorized coconut oil, softened
- 250 ml (1 cup) powdered sugar
- 2 eggs
- 250 ml (1 cup) Mini Eggs, whole
- Combine flour and Maison Orphée’s Fleur de Sel in a bowl. Set aside.
- In the bowl of a blender (or in a large bowl with a whisk), combine the organic deodorized Coconut Oil with powdered sugar. Add eggs and mix until smooth.
- Stir in the flour mixture until the dough is smooth. Add the Mini Eggs (you can break up a few if you want some pieces in the mixture). Divide dough in half.
- On a work surface, spread a sheet of plastic wrap. Shape the dough into a cylinder about 15 to 20 cm (6 to 8 inches) long. Close the plastic wrap. Repeat with the second dough. Freeze or refrigerate for at least 1 hour.
- Place the rack in the middle of the oven. Preheat oven to 180°C (350°F). Line two baking sheets with parchment paper.
- If your cookie dough is frozen, thaw it for at least 1 hour before baking. Cut the dough into slices about 1 cm (1/2 inch) thick on a work surface. Spread the cookies on a baking sheet.
- Bake for 12 to 14 minutes or until golden around the edges. Let cool completely on the baking sheet.
Cookie dough can be stored in the freezer for about 3 months. For best storage, place rolls wrapped in plastic siom in a sealed bag. Let thaw for 1 hour before baking.
Photo credits Science + Fourchette