Mayonnaise is an underrated and rarely seen baking ingredient, at least in modern days, and it's one that makes for a rich, moist confection. That's a welcome addition to this shortbread recipe, in which mayo joins instant coffee, chocolate chips an…
cake flour for an interesting, somewhat more cake-like twist on the traditional biscuit-like dough. Shortbread originated in Scotland, with the first printed recipe appearing in in 1736. It's baked in such a way that the cookies don't become overly brown.
- 130 grams salted butter
- 120 grams sugar
- 120 grams mayonnaise
- 300 grams cake flour
- 2 teaspoons instant coffee (dissolved in a small cup of milk)
- 2 tablespoons chocolate chips
- powdered sugar
- In a bowl, beat the butter with the sugar until light and fluffy.
- Add the mayonnaise and mix well.
- Add the flour alternating with the coffee milk.
- Work the ingredients into a dough with the appearance of shortcrust pastry.
- Add the chocolate chips and mix well.
- Cover the bowl with plastic film and allow to rest in the refrigerator for 1 hour.
- Preheat the oven to 180 degrees Celsius.
- Roll out the dough on a floured surface, and cut out the desired shapes.
- Place on a parchment paper-lined baking pan and sprinkle with powdered sugar.
- Bake for 13 minutes.
- Leave to cool completely before removing from the pan and store in a metal container.
|Calories770Calories from Fat350|
|% DAILY VALUE|
|Calories from Fat350|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.