#IndependenceDayCelebration2021
Tri-colour Shortbread Cookie | Healthy Eggless Cookies | buttery taste cookies with mild sweetness made with whole wheat flour, sugar and homemade unsalted butter. Shortbread cookies are the base of all types of cookie making.
About shortbread cookies
Shortbread cookies are melt in mouth healthy cookies recipe with the simplest ingredients and are supposed to be the base of all other delicious cookies. They got their name “shortbread” or “Butter cookies” due to their crumbly texture and the presence of a high amount of fat content.
These cookies are first invented in Scotland so also known as “Scottish cookies”. Traditionally, shortbread cookies are made with only three ingredients – all-purpose flour, butter and sugar. They are also called 3,2,1 cookies means 3 part flour, 2 part butter and 1 part is sugar by weight.
About Tri-colour Shortbread Cookie
These eggless shortbread tri-colour cookies are a healthy variant of shortbread cookies where I used whole wheat flour and homemade butter instead of all-purpose flour and salted butter. Easy to prepare, soft textured and heavenly buttery taste make them everyone’s favourite.
I choose to prepare them on the eve of our independence day and give them the tri-colour of our flag. They look fantastic and tastes delicious.
Shortbread cookies come in different shapes. I choose to make them finger-shaped. You can give them another shape of your choice by using a cookie cutter or wooden moulds or just pressing in the round, rectangle or square-shaped cake tins and cut into desired shapes.
Perfect for an evening time get together with a hot cup of tea or coffee. These cookies are also a good option for gifting purposes during the festival season.
You can also try my Indian gluten free shortbread cookies.
Video recipe of Eggless Shortbread Tri-Colour Cookies / Shortbread Cookies
These shortbread cookies are just plain coloured cookies. We can also give variations to them by adding some nuts, or filled with coloured cream and make sandwiches cookies.
More eggless cookies
How to Make Breakfast Oats Cookies
Nutrient Rich Ragi and Almond Meal Cookies
Whole Wheat Egg Free Coconut Cookies(No Baking Powder or Baking Soda)
Simple Oats Wheat Flour Biscuit | Oatmeal Cinnamon Biscuit
Step by step preparation of Shortbread Tri Colour Cookies
1. Preheat oven to 160 degrees Celsius for about 10-12 minutes. Line a baking tray with parchment paper and keep it aside.
2. Now take a big mixing bowl, add room temperature butter to it. Beat it for 1-2 minutes on medium speed with the help of an electric beater. Then add powdered sugar gradually and beat them together till the mixture become light in colour and fluffy.
3. Add vanilla essence and beat for few seconds. Now, add sifted flour, cornflour, milk powder, baking powder, and salt. Mix gently.
4. By using your hands make a soft dough.
5. Divide the dough into three equal parts. Add green colour to the first part and orange colour to the second part. Keep the third part as it is. Mix the colour nicely with dough and keep them aside.
6. Now take one part at a time and make a 1 inch long log out of it. Transfer it on plastic wrap.
7. Do the same with the other parts. Make their log and place them on the plastic wrap in the sequence of orange, white, and green.
8. Now gently pressing with your hand combine the three parts so that they stick together to make one big rectangle-shaped log.
9. Cover it tightly with the plastic wrap and refrigerate it for about one hour.
10. After one hour, remove the log from the refrigerator and leave it on the kitchen counter for 5 minutes. Then cut into pieces of 1/4 inch thickness.
11. Place them on the baking tray. Sprinkle and lightly press some sesame seeds on the middle white part.( If the cookies become soft refrigerate them for 15-20 minutes again and then bake)
12. Put the tray inside the preheated oven and bake them for 18-20 minutes or till the corner become slightly hard, and becomes golden in colour, but the middle part is still soft.
13. Take out from the oven, transfer on a cooling rack and let them cool completely. Once cool down, store them in an air-tight container at room temperature.
Serving suggestion
Serve them with tea or coffee. These cookies are a great choice for cookies exchange or gifting purposes during festival season. Shortbread cookies are rich in fat and calories so, eat in moderation.
You may also like
Baked Corn Nachos / Homemade Nachos chips / Yellow Corn Chips
Indian Style Mexican Spicy Salsa Dip / Homemade Fresh Tomato Salsa
Eggless Tutti Frutti Bread | Tootti Frooti Sweet Bread With Whole Wheat
Punjabi Style Choley Masala / Spicy Masala Chole Recipe / Pindi Choley Masala
Pan-roasted vegetable sauce macaroni pasta
Paneer And Coriander Paratha/Protein-rich Paratha Recipe
Tips and tricks
- The most important step of making these cookies is the creaming of butter and sugar. Firstly, beat the butter alone then, add sugar gradually and cream together until the mixture become light coloured and fluffy.
- I recommend using an electric hand beater for creaming butter and sugar as it is a long process and using a hand whisk is a little tiring.
- Adding cornflour gives a slightly crispier texture to the cookies so, don’t skip this. You can also try rice flour if corn flour is not available.
- Ovoid over working with dough, otherwise gluten will develop, and the cookies become hard.
- Refrigerate the dough for at least one hour before making cookies.
- These cookies are light golden in colour and baked at low temperatures.
- To make it richer in taste add some nuts or seeds.
Recipe card Tri-Colour Shortbread Cookies
Tri-Colour Shortbread Cookies | Healthy Eggless Cookies
Ingredients
- 150 gm unsalted butter
- 60 gm powdered sugar
- 210 gm whole wheat flour
- 2 tbsp corn flour
- 2 tbsp milk powder
- 1 tsp vanilla essence
- ½ tsp baking powder
- ¼ tsp salt
Instructions
- Preheat oven to 160 degrees Celsius for about 10-12 minutes.
- Line a baking tray with parchment paper and keep it aside.
- Now take a big mixing bowl, add room temperature butter to it. Beat it for 1-2 minutes on medium speed with the help of an electric beater.
- Then add powdered sugar gradually and beat them together till the mixture become light in colour and fluffy.
- Add vanilla essence and beat for few seconds.
- Now, add sifted flour, cornflour, milk powder, baking powder, and salt. Mix gently.
- By using your hands make a soft dough.
- Divide the dough into three equal parts. Add green colour to the first part and orange colour to the second part. Keep the third part as it is.
- Mix the colour nicely with dough and keep them aside.
- Now take one part at a time and make a 1 inch long log out of it. Transfer it on plastic wrap.
- Do the same with the other parts. Make their log and place them on the plastic wrap in the sequence of orange, white, and green.
- Now gently pressing with your hand combine the three parts so, they stick together to make one big rectangle-shaped log.
- Cover it tightly with the plastic wrap and refrigerate it for about one hour.
- After one hour, remove the log from the refrigerator and leave it on the kitchen counter for 5 minutes. Then cut into pieces of 1/4 inch thickness.
- Place them on the baking tray. Sprinkle and lightly press some sesame seeds on the middle white part( If the cookies become refrigerate them for 15-20 minutes again and then bake)
- Put the tray inside the preheated oven and bake them for 18-20 minutes or till the corner become slightly hard, and becomes golden in colour, but the middle part is still soft.
- Take out from the oven, transfer on a cooling rack and let them cool completely.
- Once cool down, store them in an air-tight container at room temperature.
Notes
My latest video
Try these buttery eggless tri colour shortbread cookies recipe, take a picture and tag it #healthically on Instagram. Or, save it for later on Pinterest. I love to see them. Happy cooking! If you like this recipe, don’t forget to share it with your friends and family, and give us a star rating.
