Camouflage Shortbread Cookies

1. 1 Turmeric 1 g
2. 2 Ground ginger 1 g
3. 3 Cocoa powder 3 g
4. 4 Wheat flour 60 g
5. 5 Plain yogurtpack 300 g ≈ 0,70 € 25 g
6. 6 Sour cream 15%pack 300 g ≈ 0,89 € 5 g
7. 7 Eggspack 10 pcs ≈ 3,29 € 1 pcs
8. 8 Butterpack 180 g ≈ 1,76 € 16 g
9. 9 Sugar 30 g
10. 10 Jam 11 g
11. 11 Baking powder 3 g
12. 12 Sunflower oil 8 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Soften the butter⁸, then mix in the egg and sugar

2. Beat the mixture with a mixer for 3–4 minutes until light and smooth, then stir in the sunflower oil

3. Add the sour⁶ cream and yogurt, mixing well

4. Sift the flour with baking powder and combine with the dough

5. Divide the dough into 4 portions. Fold in jam to one, cocoa to another, turmeric to the third, and ground ginger to the fourth

6. Line a baking sheet with parchment. Drop spoonfuls of each dough onto the sheet, swirling them together for a marbled effect

7. Bake at 350°F (180°C) for 20–25 minutes, until a skewer comes out dry

8. Cool for 15 minutes, then cut into rectangular cookies