Nantes Shortbread Cookies by @millsandbuns

42 min

12 servings

🧈

130 g

Butter

🍬

130 g

Icing sugar

🥚

50 g + 15 ml

Egg

🍦

0.5

Vanilla bean

🌾

250 g

Flour

🫙

6 g

Baking powder

☕

1 g

Coffee powder

  1. Place
    • unsalted butter
    • icing sugar

    Place the 125 g unsalted butter and 125 g icing sugar in a mixing bowl, then cream them until smooth and homogeneous.

  2. Whisk
    • egg
    • vanilla bean
    • Butter

    Whisk the 50 g egg and 1/2 vanilla bean into the creamed butter mixture until fully incorporated.

  3. Add
    • all-purpose flour

    Add the 250 g all-purpose flour and 6 g baking powder to the bowl.

  4. Fold
    • Butter
    • Icing sugar

    Fold the dry ingredients into the butter mixture with a rubber spatula until a uniform dough forms.

  5. Place

    Place the dough between two sheets of parchment paper and roll it out evenly to about 5 mm thick.

  6. Cut

    Cut the rolled dough into cookie shapes and arrange the cookies on a parchment-lined baking sheet.

  7. Refrigerate

    Refrigerate the cut cookies on the baking sheet for 60 minutes until firm.

  8. Preheat

    Preheat the oven to 180°C (350°F) while the cookies finish chilling.

  9. Mix
    • egg wash
    • coffee powder

    Mix the egg wash with the coffee powder, then brush a thin layer over the chilled cookies.

  10. Step

    Drag the tines of a fork across the brushed tops to create a decorative pattern.

  11. Bake

    Bake the cookies at 180°C (350°F) for 12 minutes until golden around the edges.

  12. Transfer

    Transfer the baked cookies to a wire rack and let them cool completely before serving or storing.

Nantes Shortbread Cookies by @millsandbuns

42 min

12 servings

🧈

130 g

Butter

🍬

130 g

Icing sugar

🥚

50 g + 15 ml

Egg

🍦

0.5

Vanilla bean

🌾

250 g

Flour

🫙

6 g

Baking powder

☕

1 g

Coffee powder

Preparation Steps

  1. Step 1/12

    Place the 125 g unsalted butter and 125 g icing sugar in a mixing bowl, then cream them until smooth and homogeneous.

    🧈unsalted butter
    🍬icing sugar
    🥣mixing bowl
    ⚙️electric hand mixer

  2. Step 2/12

    Whisk the 50 g egg and 1/2 vanilla bean into the creamed butter mixture until fully incorporated.

    🥚egg
    🍦vanilla bean
    🥣mixing bowl
    🥄whisk

  3. Step 3/12

    Add the 250 g all-purpose flour and 6 g baking powder to the bowl.

    🌾all-purpose flour
    🫙baking powder
    🥣mixing bowl
    🥄rubber spatula

  4. Step 4/12

    Fold the dry ingredients into the butter mixture with a rubber spatula until a uniform dough forms.

    🥣mixing bowl
    🥄rubber spatula

  5. Step 5/12

    Place the dough between two sheets of parchment paper and roll it out evenly to about 5 mm thick.

    📜parchment paper
    🥖rolling pin

  6. Step 6/12

    Cut the rolled dough into cookie shapes and arrange the cookies on a parchment-lined baking sheet.

    🍪cookie cutter
    🍳baking sheet
    📜parchment paper

  7. Step 7/12

    Refrigerate the cut cookies on the baking sheet for 60 minutes until firm.

    🍳baking sheet

  8. Step 8/12

    Preheat the oven to 180°C (350°F) while the cookies finish chilling.

  9. Step 9/12

    Mix the egg wash with the coffee powder, then brush a thin layer over the chilled cookies.

    🥚egg wash
    ☕coffee powder
    🖌️pastry brush

  10. Step 10/12

    Drag the tines of a fork across the brushed tops to create a decorative pattern.

    🍴fork
    🍳baking sheet

  11. Step 11/12

    Bake the cookies at 180°C (350°F) for 12 minutes until golden around the edges.

    🍳baking sheet

  12. Step 12/12

    Transfer the baked cookies to a wire rack and let them cool completely before serving or storing.

    ✨wire rack

Composition

Ingredients

Types

Sweeteners, Eggs, Spices, Leavening agents, Coffee, Flavorings

Ingredients

Butter, Icing sugar, Egg, Vanilla bean, Flour, Baking powder, Coffee powder

Notes

Egg (for the egg wash), Vanilla bean (or vanilla extract), Coffee powder (mixed into the egg wash to brush)

Allergens

Egg

Dietetics

Dietary regimen

Vegetarian

Calories

154 kcal

Macro nutrients

Protein: 2g, Carbohydrates: 21g, Sugars: 8g, Fat: 7g, Saturated fat: 4.3g, Fiber: 0.5g

Nutritional Information

Minerals

Calcium: 28mg, Iron: 0.8mg, Sodium: 30mg, Potassium: 31mg

Vitamins

Vitamin A: 91µg, Vitamin D: 0.3µg, Vitamin B12: 0.1µg

Preparation

Time Information

Preparation

30 minutes

Cooking

12 minutes

Overall

42 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

mixing bowl, electric hand mixer, whisk, rubber spatula, rolling pin, cookie cutter, parchment paper, baking sheet, pastry brush, fork, wire rack

Appliances

Refrigerator, Oven

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Christmas, Holiday season, Gift giving, Tea time

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

French

Geographic

France, Nantes

Various

Aspect

Texture

Crisp, Crumbly, Buttery, Tender

Flavors

Buttery, Sweet, Vanilla, Coffee

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 14 days (Store completely cooled cookies in an airtight container,Keep in a cool, dry place away from sunlight,Separate layers with parchment paper if stacking), fridge : 21 days (Store in an airtight container,Bring to room temperature before serving for best texture), freezer : 90 days (Freeze completely cooled cookies in a freezer-safe airtight container,Separate layers with parchment paper,Thaw at room temperature before serving)