Ube Shortbread
Melting, delicate, a gentle purple, snapping cleanly under the tooth: ube shortbread is the perfect little snack-time biscuit.
Easy to make, they come in endless variations.
The little snack-time biscuit
Shortbread takes its French name, sablé, from its crumbly, melt-in-the-mouth texture.
Plenty of butter, a little icing sugar for finesse, and ube for the colour and vanilla sweetness: the result is a tender, fragrant biscuit. You cut them out with a cookie cutter, decorate them, give them as gifts. An adorable classic.
Icing sugar, finer than caster sugar, gives the shortbread its melting, non-grainy texture.
Ube Shortbread, step by step.
The ube pastry, step by step.
Ingredients
- 200 g flour
- 120 g soft butter
- 70 g icing sugar
- 1 egg yolk
- 1 tbsp Kinampay ube powder (about 10 g)
- 1 pinch of salt
Equipment
- A mixing bowl
- A rolling pin
- A cookie cutter
Preparation
- Cream the soft butter with the icing sugar, then add the egg yolk.
- Stir in the flour, the ube powder and the salt, until a smooth dough. Don't overwork it.
- Wrap and chill for 30 minutes, then roll out and cut with a cookie cutter.
- Bake for 12 minutes at 170°C: the shortbread should stay pale. Let them cool before handling.
The whole Pastry & snacks family
Shortbread, brookies, choux: all the purple pastry, from one recipe to the next.
Ube-filled Cookies
Cookies with a molten ube halaya centre.
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Ube Brookies
Half brownie, half cookie, all in purple.
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Ube Banana Bread
The banana loaf, moist and purple.
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Ube Marble Cake
The purple and vanilla marble cake.
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Ube Molten Cake
The molten white chocolate centre.
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Ube Brownie Cheesecake
Brownie and cheesecake marbled with purple.
Discover the recipe →
Ube Choux
Choux buns filled with ube cream.
Discover the recipe →
Ube Éclairs
Éclairs filled and glazed a glossy purple.
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Ube Tart
A shortcrust base and an ube cream.
Discover the recipe →The chef's touch
Cold and restraint make the shortbread.
Chill the dough before rolling it out: cold, it's easier to work and the shortbread keeps its shape. Don't overwork the dough, or the shortbread turns hard. Take them out of the oven still pale, they finish baking as they cool.
An icing-sugar glaze tinted with ube turns these shortbread into little purple jewels.
The mistakes to avoid
Three pitfalls for melting shortbread.
Explore the world of ube
Pastry is only one facet: explore the whole purple universe.
Drinks
Lattes, smoothies, ube frappés.
Explore →Capsules
Lattes, cappuccino, affogato… ready in 30 s.
Explore →Desserts
Cheesecakes, cookies, cakes, pancakes.
Explore →Ice creams
Ice creams, nice cream, frozen mochi.
Explore →Breakfasts
Bowls, porridges, overnight oats.
Explore →Filipino recipes
Halaya, ensaymada, leche flan.
Explore →Ube Time Signatures
Our exclusive creations, found nowhere else.
Explore →Fancy these purple shortbread?
All you need is Kinampay ube powder.
Your questions about this recipe.
How do you make ube shortbread?
Cream butter and icing sugar, add the yolk, the flour and the ube powder, chill the dough, then roll it out, cut it and bake for 12 minutes at 170°C.
Why is my shortbread hard?
The dough was overworked. Mix just enough and don't overbake them.
Does ube shortbread contain caffeine?
No, ube is naturally caffeine-free.
How long do they keep?
Up to a week in an airtight tin.
Can you decorate them?
Yes: an icing-sugar glaze tinted with ube, and coconut or pistachio shards.