Easter Shortbread Twists
- 1/4 cup flour
- 3/4 cup rice flour
- 3/4 cup powdered sugar, plus additional for dusting
- 12 tbsp (1 1/2 stick) cold butter, chopped
- 1 None egg
- 2 tbsp milk
- 2 tbsp unsweetened cocoa powder
- Preheat the oven to 350u0b0F. Line 2 large baking sheets with parchment paper.
- Sift the flours and powdered sugar together into a bowl. Rub in butter using fingertips, until mixture resembles breadcrumbs. Beat egg and milk in a small bowl. Add to the flour mixture and mix until dough comes together.
- Turn out onto a lightly floured surface. Knead gently. Halve the mixture and knead cocoa powder into one half.
- Roll half tablespoonfuls of plain dough into 4-inch logs. Repeat using chocolate dough. Twist one plain and one chocolate log together, pressing ends together. Arrange on baking sheets.
- Bake for 15-20 mins until firm. Cool on baking sheets 5 mins. Remove to wire racks; cool completely. Store twists in an airtight container.
flour, rice flour, powdered sugar, cold butter, egg, milk, cocoa
Taken from recipes-plus.com/api/v2.0/recipes/22163 (may not work)