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White ruby Eggless Marble Shortbread

Buttery eggless shortbread cookies with a soft crumb and rich butter flavor. This white version is simple yet elegant, perfect for tea time, gifting, or cookie boxes.
Print Recipe
Servings: 64
Ingredients Method Notes

Ingredients
  

Shortbread Dough
  • 250 g cold salted butter if using unsalted butter add 1/4 tsp salt
  • 80 g icing sugar
  • 90 g milk powder
  • 300 g all-purpose flour
Chocolate Coating
  • 350 g white chocolate compound
  • 100 g white cooking chocolate
ruby Drizzle
  • 10 g ruby chocolate

Method
 

Step 1 – Cream Butter and Sugar
  1. In a mixing bowl, beat salted butter and icing sugar using medium speed until the mixture becomes light, smooth, and slightly fluffy.
Step 2 – Add Vanilla
  1. Add vanilla essence and mix again until well combined.
Step 3 – Add Dry Ingredients
  1. Sift together flour, milk powder, and Himalayan salt.
  2. Gradually fold the dry ingredients into the butter mixture using a spatula with a folding technique until a smooth dough forms.
Step 4 – Shape the Dough
  1. Transfer the dough into a 10 x 10 x 1.5 inch tray lined with baking paper.
  2. Spread the dough evenly using a spatula.
  3. Use a cookie cutter or knife to mark the cookie shapes.
Step 5 – Bake
  1. Preheat oven to 150°C.
  2. Bake the cookies for 30 minutes using top and bottom heat with fan until the cookies are cooked and lightly golden.
Step 6 – Cool
  1. Allow the cookies to cool completely before cutting or storing.

Notes

  • If using unsalted butter, add an extra pinch of salt.
  • Do not overmix the dough to maintain a crumbly shortbread texture.
  • Store cookies in an airtight container for up to 2 weeks.