Mango Curd Shortbread Cookies
Mango curd shortbread cookies are the perfect idea for the upcoming Easter. They're not only easy to make, but also exceptionally impressive and, most importantly, delicious! Mango curd made from our mango pulp creates a wonderful combination with shortbread cookies, the secret of which is the addition of condensed coconut milk. Thank you for the recipe! Waffle.plantation.
Number of servings
5
Preparation time
30 min + 15 min baking
Print recipe
INGREDIENTS
Ingredients for about 20 cookies:
- 200 ml QF Quality Food Condensed Coconut Milk
- 350 g flour
- 1 egg yolk
- 125 g butter
Ingredients for mango curd:
- 120 g Alphonso mango pulp without added sugar QF Quality Food
- 1 egg yolk
- 1.5 tablespoons of sugar
- Half a tablespoon of potato flour
- 15 g butter
Additionally:
powdered sugar (or ground erythritol) for sprinkling
A METHOD OF PREPARING
- Place the flour, diced cold butter, egg yolk, and condensed milk in a bowl. Knead until smooth. Form a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
- Meanwhile, prepare the mango curd – in a bowl, combine all the cream ingredients except the butter. Heat over a bain-marie and stir until the mango curd thickens. Remove the bowl from the bain-marie, then add the butter and quickly stir until a smooth cream forms.
- Briefly knead the chilled dough and roll it out to a thickness of approximately 5 mm on a floured baking sheet. Cut out the cookies using an egg-shaped cookie cutter. Make additional round holes in the center of half of the cookies. Bake the cookies for approximately 12-15 minutes at 180 degrees Celsius.
- Once cooled, spread mango cream on half of the cookies and sprinkle the cookies with the holes cut out with powdered sugar.
- Cover the spread with the halves cut out in the center. This will create beautiful egg-shaped cookies.
