Rose-Shaped Shortbread Cookies

1. 1 Eggspack 10 pcs ≈ $1.93 0.5 pcs
2. 2 Sugar 50 g
3. 3 Wheat flour 40 g
4. 4 Baking soda 2 g
5. 5 Vanilla sugar 8 g
6. 6 Butterpack 180 g ≈ $1.58 15 g
7. 7 Sunflower oil 10 ml

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

Method

1. Melt the butter⁶ and let it cool slightly. Whisk the egg with sugar and vanilla sugar for 3 minutes until light and fluffy.

2. Add the flour with baking soda, pour in the melted butter⁶, and mix until smooth and liquid.

3. Line a baking sheet with parchment paper and lightly grease with sunflower oil. Drop spoonfuls of dough to form 6–7 cm (2.5–3 in) circles, spacing them 3 cm (1.2 in) apart.

4. Bake at 350°F (180°C) for 8–10 minutes until golden-edged.

5. Remove the tray and use a spatula to lift each circle one at a time. While warm and pliable, roll the first petal into a tube and press the bottom flat.

6. Wrap a second petal around the first and press the base together.

7. Wrap a third petal around the second, flaring the edges slightly like a rose. Let cool for 10 minutes.