Easter Shortbread Twists

Name: Easter Shortbread Twists
Ingredients: 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

7 ingredients

5 steps

Ingredients

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

Directions

1

Preheat the oven to 350°F. 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.