Shortbread (nonfat) cookies

Shortbread (nonfat) cookies


For the test

  1. Flour 200 gr.
  2. Corn starch 100 gr.
  3. Baking powder 5 gr.
  4. Sugar 125 gr.
  5. Vanillin pinch
  6. Butter 100 gr.
  7. Mayonnaise 1 tbsp
  8. Egg 1 pc.

To decorate

  1. Milk 1-1.5 tbsp
  2. Toffee sweets 60 gr.
  • Main ingredients: Oil, Flour, Shortcrust pastry, Sugar


bowl, whisk, spoon, sieve, parchment


1) In a bowl, mix the egg, sugar, warm butter, mayonnaise. Gradually introduce dry ingredients (flour, starch, baking powder, vanillin). Knead soft, elastic, non-sticky, very fragrant dough.

2) Form “buns”. I lay on a baking sheet covered with parchment, at a distance from each other. Hand press each blank.

3) Bake +/- 20 minutes in an oven preheated to 180 * C to an average level. The finished cookie remains pale, only slightly browned. Willingness to check after 20 minutes, breaking off a piece of cookies.

4) Cookies can be decorated with icing sugar, melted chocolate or toffee like me. Melt a few sweets of toffee with milk in the microwave for 10-12 seconds, mixing well each time. Using a fork, apply caramel to the cooled cookies.