Recipes
Brittany shortbread Olympic medals
6 pers.
20 min
12 min
2 hr
Ingredients for :
6
people
For the Breton shortbread
2
Units
Egg yolks
170
g
Flour
0.5
Bags
Baking powder
80
g
Caster sugar
For the Olympic rings
1
Unit
Sugar paste
1
Unit
Food coloring
Method :
- Remove the butter so that it becomes creamy.
- Whisk the yolks with the sugar until white and frothy. Add the softened butter to this mixture, and whisk.
- Pour in the flour and baking powder. Mix well by hand until smooth.
- Form into a roll (approx. 7 cm in diameter) and wrap in cling film. Leave to rest in a cool place for 2 hours.
- Take the roll and cut into 5 mm-thick rounds. Cut a slit in the pastry to accommodate the ribbon of medals.
- Place on a baking sheet lined with parchment paper.
- Preheat oven to 180° and bake for 12 minutes.
- In the meantime, prepare 5 balls of sugar dough and mix each with a pinch of powdered coloring (blue, yellow, red, black and green).
- Create the Olympic rings: roll out the balls, cut out the circles using two different-sized tips...
- Moisten the shortbread with a little water to help the rings stick together.
- Pass a piece of ribbon through each notch to make a medal.
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