Cocoa Shortbread Roses

Here is the recipe for cocoa shortbread roses, a delicious and decorative cookie that can beautify your table for an afternoon tea or to end a meal with sweetness.

Ingredients

• 150 g of butter at room temperature
• 120 g of powdered sugar
• 1 egg
• 300 g of type 00 flour
• 30 g of cocoa powder
• 1 pinch of salt
• Granulated sugar as needed for decoration

Preparation

1. Start by making the cocoa shortbread dough. In a bowl, cream the soft butter with the powdered sugar until you get a creamy mixture.
2. Add the egg and continue mixing until it is well incorporated.
3. Sift together the flour, cocoa powder, and pinch of salt directly into the mixture of butter, sugar, and egg. Knead briefly until you get a smooth and homogeneous dough.
4. Form a dough ball, wrap it in cling film and let it rest in the refrigerator for at least 30 minutes.
5. Preheat the oven to 180 °C.
6. Roll out the cocoa shortbread dough on a lightly floured surface until it is about 5 mm thick.
7. Using a flower-shaped cookie cutter (preferably with 5 petals), cut out the cookies and place them on a baking sheet lined with parchment paper.
8. In the center of each flower, place a pinch of granulated sugar to simulate the pistil.
9. Bake the cookies in the oven for about 10-12 minutes or until the edges start to become slightly golden.
10. Remove from the oven and let the cocoa shortbread roses cool completely before serving.

Curiosity

Cocoa shortbread roses, besides being exquisite, are very decorative and can also be used as edible decorations for cakes or more complex desserts. If you want to add an extra touch, you can brush the petals with melted chocolate once the cookies are cooled.