Rose filling shortbread cookies

Overview

The name of this rose cake is a bit convoluted. I mainly want to explain that the skin of the rose cake is cookie dough, not the traditional puff pastry. I have made puff pastry before and posted the recipe. Maybe it’s because I don’t particularly like puff pastry, but I still think this kind of cookie dough is more delicious.

Tags

• baking
• children
• afternoon tea
• butter
• cake flour
• chopped cooked peanuts
• egg
• rose jam
• powdered sugar

Ingredients

Steps

1. 1 After the butter is softened, add powdered sugar

   

2. 2 Beat the eggs at low speed until pale

   

3. 3 Add the egg liquid in 2 portions

   

4. 4 Stir until feathery

   

5. 5 Sift in low-gluten flour

   

6. 6 Gently mix into dough, cover with plastic wrap and leave for half an hour

   

7. 7 Take the required amount of homemade rose sauce, break the cooked peanuts and add them into the filling

   

8. 8 Divide the rose filling into 25g portions and the dough into 30g portions

   

9. 9 Wrap in fillings

   

10. 10 Press it into a cake shape. I ordered a little purple sweet potato liquid because I made two kinds of cakes at the same time. In order to distinguish them, I added a little color to the rose one

    

11. 11 Bake in the oven at 170 degrees for 18-20 minutes

    

12. 12 The baked rose cake is full of aroma

    

13. 13 I wanted to give it to someone, so I wrapped it in beautiful paper.