Shortbread with berries

These crumbly and tasty cookies are ideal for Valentine's Day! These cookies are rich in blueberries and raspberries, with the addition of a glaze that makes everything "sweeter".

TIME: 20 minutes for the recipe and 20 minutes for cooking

INGREDIENTS

For the biscuits (22 pieces)

200 gr (1 and 1/3 cup) - oat flour

25 gr (1 and 2/3 tbsp) - honey

15 ml (1 tbsp) - coconut oil

35 gr (2 and 1/2 tbsp) - berry puree

water - if needed

For the glaze

90 gr (2/3 cup) - oat flour

35 gr (1/4 cup) - corn starch

25 ml (1 and 2/3 tbsp) - honey

5 ml (1 tsp) - beet juice

water - according to the consistency you want to obtain

INSTRUCTIONS

Puree

1. Add the berries in a saucepan and cook over medium heat until the raspberries have melted (stir constantly).

2. Once ready, let the puree cool.

3. Then pass it with a colander to crush the blueberries and remove seeds and skins.

Biscuits

1. In a bowl add: flour, honey, coconut oil (previously melted in the microwave) and the berry puree.

2. Mix everything until the dough is compact, add water if it is too dry.

3. Roll out the dough with a rolling pin until it reaches a thickness of 0.5 cm.

4. Use a stencil to cut the dough.

5. Put the biscuits in a preheated static oven at 180 ° C for 20 minutes.

6. Let the cookies cool and then glaze them.

CONSERVATION

They can be kept for about 2 weeks in an airtight container.

Here is a short video with all the steps:

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