Honolulu cookies (shortbread)
What kind of dish is Honolulu cookies??
This is a Hawaiian Honolulu cookie recipe that has a unique, slightly salty taste.
These cute pineapple-shaped cookies are a classic souvenir from Hawaii. After just one bite, I was hooked on the Hawaii Honolulu Cookies, with their crumbling texture and unique flavor.
The Honolulu cookie in Hawaii is modeled after a traditional English and Scottish sweet called shortbread.
Shortbread is made from simple ingredients such as flour, sugar, butter, and salt, and is characterized by its crispy texture and slight salty flavor.
The difference between shortbread and regular cookies is that shortbread does not contain eggs.
However, Honolulu cookies from Hawaii contain eggs. For a more faithful version of Honolulu cookies, you can add eggs.
This recipe makes about 24 cookies. It’s also great to wrap them up and give them as a small gift.
Enjoy a stylish tea time with tea or coffee (˘︶˘♡)｡.:☆
NUTRITION FACTS of Hawaii Honolulu Cookies Recipe (Easy to Make Shortbread)
1639kcal Protein 17.2g Fat 95.7g Carb 185.6g Salt Equivalent 2g
INGREDIENTS for Hawaii Honolulu Cookies Recipe (Easy to Make Shortbread)
- unsalted butter 100g ⋈*When using salted butter, use 0.5g of salt.
- sugar 60g
- flour 160g
- almond flour 20g
- salt 2g
- vanilla extract moderato amount
I added almond powder this time, but if you don’t have it, use 180g of flour.
Hawaii Honolulu Cookies Recipe (Easy to Make Shortbread) COOKING INSTRUCTIONS
- Place unsalted butter, sugar, flour, salt and vanilla extract in a food processor.
- Make the dough like bread crumbs.
- Wrap it up and put it in the refrigerator overnight. Try not to knead the dough as much as possible, as gluten will form when you knead the dough.
- Roll out the dough to a thickness of 1 cm.
Regular cookies are 5mm, so they are a little thicker. - Cut into 2cm x 5cm rectangles or cut out with cookie cutters.
- Arrange the cookies on the baking sheet. It will puff up a little when baked. Make space between the cookies.
- Place in the refrigerator for 1 hour to cool. The dough will not sag easily by cooling.
- Bake for 20 minutes in the middle rack of an oven preheated to 170°C. (170 degrees Celsius is 338 degrees Fahrenheit.)
- Allow to cool completely.
⋈*If the thickness of the dough is 5mm, the baking time is 15 minutes.
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