If there is one thing I love is food disguise as other foods such as burgers that are made out of cake and this recipe is going to show you how to make shortbread into doughnuts. To make these doughnut shortbread cookies, use a stand-up mixer when making this recipe since it is faster and saves time but if you do not have one, pour your ingredients into a bowl and use a rubbing technique. That way, you pick up the ingredients with your fingertips and rub them. So, put 300 grams of sifted flour in a food processor, 100 gram of caster sugar and a pinch of salt. Next, put 250 grams of chopped butter and a half teaspoon of vanilla then close the food processor and process that for no more than a minute.
What we are looking for is a mixture that goes past the breadcrumbs stage and just begins to clump together. Pour the mixture into a big bowl and with a clean hand, get in the bowl and squeeze the crumbs together. After a few minutes of squeezing, you’ll see it coming together into a ball of dough. At this point, put it on the working surface and knead it really brief. Once it is ready, dust your working surface and using a rolling pin, roll that up until it is just a centimeter thick. Using two cookie cutter, a bigger and a smaller cutter, chop as many circles as you can out of the dough using the bigger cutter then using your little cutter, put in the middle of the cut dough and chomp a little hole out. Transfer the cookies onto a baking sheet with a parchment paper lining.
Put them in a 150 degrees oven for 25 to 30 minutes. Make the icing while the cookies are baking, put 200 grams of sifted icing sugar in a mixer, 10 grams of powdered egg white and some water, start with putting a few bale spoon then add more slowly to get the right consistency. Mix for about 4 to 5 minutes starting at low speed just to get the mixture together. The consistency you are looking for is oozy rather than runny. Add whatever color you love for your doughnuts then give it another mix. Put the mix in a piping bag, once your doughnut shortbread cookies are baked, remove them from the oven and let them cool.
Turn half of the shortbread cookies over and pipe a nice neat circle around the inside then use the other half to famish them together. Use the pipper that contains the icing to wiggle all over the top of the doughnut shortbread cookies and smoothen them out.
- 300g plain flour
- 100g caster sugar
- Pinch of salt
- 250g unsalted butter, cold and chopped into cubes
- Vanilla extract
- 200g icing sugar sifted
- 10g powdered egg white
- 4 tbsp water
- Food Colouring
- Cream butter and sugar in the bowl of an electric mixer until light and fluffy, about 5 minutes.
- Add vanilla, and almond extract, mix well.
- Add flour. baking powder, and salt and mix until the dough come together into a ball.
- Wrap the dough in plastic wrap and chill for 4 hours or overnight.
- Roll the dough out on a lightly floured surface and cut circles with 3-inch cookie cutters. Then cut out the center with a 1/2″ to 3/4″ inch circle cutter.
- Bake in a preheated 25° oven for about 30 minutes.
- The easiest way to put buttercream, Nutella, and cookie glaze in piping bags. Pipe a ring of frosting or Nutella on the bottom of a cookie, then top with another cookie.
- Pipe cookie glazes over in a squiggle and sprinkles with sprinkles.