Easter Shortbread Twists – a delicious recipe with flour, rice flour, powdered sugar, cold butter, egg, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350u00b0F. Line 2 large baking sheets with parchment paper.
2
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.
3
Turn out onto a lightly floured surface. Knead gently. Halve the mixture and knead cocoa powder into one half.
4
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.
5
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.
266
kcal
Calories
5
g
Fat
50
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/4 cup flour, 3/4 cup rice flour, 3/4 cup powdered sugar, plus additional for dusting, ½ tbsp (1 1/2 stick) cold butter, chopped, and more.
Yes, Easter Shortbread Twists falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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