Mini shortbread cups
My last discovery for desserts – small cups of shortbread filled with various sorts of cream. Based on a traditional shortbread recipe you simply have to roll out the pastry at 2-3mm and cut cookies. Your cups will look very nice with a flower shaped cookie cutter but cercles and squares will work too.
Place the cookies on top of your mini cupcake mold and lightly press them inwards with your forefinger. Then bake them for 10-12 minutes at 180°C.
Leave them in your mold for some minutes to cool down, then turn it upside down and your cups will fall out easily.
You can fill them with a mixture of curd cheese and crème fraîche refined with some whipped cream. For my first attempt I added some strawberry puree to the cream.
They’re quite delicious too with a mixture of lemon cream and some yoghurt. Decorate them according to the cream filling with fresh fruit, sugar sprinkles or rasped chocolate.
These little shortbread cups are perfectly made for large buffets because they are easily prepared in advance and stored in the freezer. Stockpiled you can put a lot of them in a standard tupperware container, defrost them when you need it and fill them as you like.
If you don’t have a shortbread recipe available, take this one for about 40-48 cups depending on the thickness of your unrolled pastry:
250g wheat flour, 2 tsp. of baking powder, 100g caster sugar, 1 bag of vanilla sugar, 1 egg size M, 125g butter
Mix flour with baking powder and add other ingredients. Work carefully with the hooks of your hand mixer until getting a soft pastry. Wrap in a plastic film and keep in the fridge for half an hour. Unroll on a lighly floured surface and continue as described at the top.
