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Crumbly shortbread cookies
Cooking
Step 1
Beat butter with powdered sugar until fluffy. Add the sifted flour, semolina (or corn grits) and salt. Quickly knead into a smooth dough. Form a ball, wrap in cling film. Place in refrigerator for at least 30 minutes.
Step 2
Take the dough out of the refrigerator. Roll it out on the table into a layer 2 cm thick. Cut out circles with medium molds and transfer to a baking sheet covered with baking paper.
Step 3
Bake in the oven at 150°C for 40-45 minutes, depending on size. Remove the tray from the oven and cool to room temperature.
Step 4
During this time, melt the chocolate in a water bath. Arrange the cookies on a flat dish or tray and dip a spoon into the melted chocolate to drizzle it over the cookies. Let the chocolate harden and serve.
Ingredients
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