These shortbread cookies take their name from their characteristic S shape. They are super simple to make and less sweet than sugar cookies.
In Italy, we like them for breakfast dunked in milk...or rather caffelatte; or for merenda (aka afternoon snack).
I made mine with wholemeal flour and flavoured them with orange blossom water and lemon zest.
Hope you like them!
Ingredients
300g wholemeal flour
100g 00 flour
150g Demerara brown sugar
100g butter
2 eggs (I tried a vegan egg replacer)
1 lemon zest grated
2 tbsp orange blossom water
1 pinch of salt
1 1/2 tsp baking powder
Method
Mix all ingredients in a bowl. Transfer the pastry to a piping bag with a large nozzle and pipe them onto a baking sheet lined with parchment paper. Give them an S shape. The pastry should be really easy to shape and handle - neither to sticky, nor dry and crumbly. Bake at 180°C in a preheated oven for about 15 minutes.
The cookies will be quite soft when you take them out of the oven. Allow to cool on a cooling rack for at least 10 minutes and they'll become crunchy.
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