This year, I wanted to make little shortbread cookies for Easter to give to my friends’ children during a day together.

I wanted to make something simple, Easter-like and easily portable. Shortbread is perfect for that. I was able to put a little cookie in each bag of treats I gave the kids (for their egg hunt).

These little shortbread cookies are made with almond powder and are really delicious. This was my first time trying a recipe like this but I think it’s the one I’ll keep for all my sands in the future.

For Easter, I made shortbread in the shape of an egg but you can very well make other shapes depending on the occasion. For the gourmet side, I melted chocolate and covered the shortbread with half of it and added little decorations: rapped coconut, vermicelli and rainbow beads.

These shortbread were a real success and in the rush I completely forgot to take pictures (there is only the first one above and it doesn’t do the recipe justice). Next time, I’ll take nice pictures, I promise

The shopping list (for 20/30 shortbread depending on the size)

  • 220g of flour
  • 80g icing sugar
  • 40g almond powder
  • 120g of soft butter
  • 1 egg
  • For the decoration: Chocolate, rainbow vermicelli, grated coconut.

Preparation instructions

  • Mix the dry elements: flour, icing sugar and almond powder with the soft butter cut into pieces. You will obtain a sandy mixture. If you have a KitchenAid robot like me, I mixed everything with the sheet, it went very fast.
  • Then add the egg and mix again. You should get a dough that forms a ball
  • Wrap your dough ball and let it rest in the fridge for 1 hour.
  • When you take out your dough ball, you can start to preheat your oven to 180°C.
  • Roll out the dough and make your shapes as you like. I printed out an egg pattern that I cut out and then cut out the dough following the tracing with a thin knife. If you have a cookie cutter, it will be much easier.
  • Place your shortbread on a baking tray covered with a baking sheet and bake for 8 to 10 minutes. As always, cooking time depends on your oven. I left it for 9 minutes in a fan oven and 8 minutes for my second batch. Keep an eye on your shortbread, it must be golden but not too dark either.
  • Then leave to cool.
  • If you want to add chocolate and decorations like I did, just melt some chocolate (I melted it in the microwave) and put it on the sand. For my egg-shaped shortbread, I took the tracing paper, drew a shape to make it look like a piece of the shell was removed and cut it out (see photo below, it might be clearer). I then put a part of the tracing paper on each shortbread and brushed the visible part with chocolate. I then put some I used coconut or rainbow sprinkles and dried them in the fridge.
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So you like these little shortbread for Easter? It’s a recipe that can be reused for other occasions of course!

Find other recipe ideas in my special Easter file!