Norwegian shortcakes – a wonderful dessert for any tea party. In this recipe you’ll need 1 boiled egg yolk and 2 raw yolks. Boiled yolk will make the texture of shortcakes crumbly. You’ll also need one egg white while covering the cakes into sugar powder.
- flour, 200 g
- butter, 10 g
- sugar, 80 g
- eggs, 3
- vanilla, 1/5 tsp
- sugar powder, 1-2 tbsp
Boil one egg. Continue boiling for 10 minutes after it has just started to boil. Then put it into cold water.
Take a boiled egg yolk. Put into a large bowl and crumble it with the help of fork. Then add raw egg yolks, melted butter and sugar. Mix everything well.
Add vanilla, flour, and knead dough. It should be dense but soft.
Make small balls (2-3 cm). You’ll receive 20 balls, approximately. Cover balls into egg white and then – in sugar powder.
Lay parchment paper onto the baking dish and put there “balls”. Bake for 30 minutes at 180 C.
Shortakes should be golden when ready. Let them cool. If you store them in a plastic bag, shortcakes will remain crispy.