Time: 2 hours 15 minutes
Complexity: easily
Servings: 40

Pretzel shortbread cookies were invented in a bakery Lost Bread Co. They originated in Philadelphia as a way to use up stale pretzels, and have since gained a following. While developing this recipe, several types of pretzels and crunchy cookies were tested to see which would pair best with the traditional shortcrust pastry. Crispy buttery pretzels won out, but classic pretzels are also suitable. Before baking, the cookies are brushed with a baking soda solution and beaten egg, which gives them a delicious dark brown color and shine, and a sprinkle of coarse salt will hint to those tasting the flavors to come.

Ingredients:

• 1 cup buttered pretzels (about 46; about 60 g)
• 2.5 cups premium flour
• 3 tablespoons cornstarch
• 3 tablespoons powdered sugar
• 1/4 teaspoon fine salt
• 330 g unsalted butter at room temperature
• 3/4 cup dark brown sugar
• 1 tbsp. baking soda
• 1 large egg, lightly beaten
• 1 tbsp pretzel salt or coarse salt
• 1.5 tbsp. semi-sweet chocolate granules
• 1 tbsp. l. coconut oil

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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premium flour, coconut oil, chocolate chips (granules)

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Preparation:

Step 1
• Grind the pretzels in a food processor until finely ground and flour-like. Measure out 1/2 cup of crushed pretzels and transfer to a bowl (discard the rest). Stir in the flour, cornstarch, powdered sugar, and fine salt.
Step 2
• Place the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed, scraping down the sides as needed, until light and fluffy, about 2 minutes. Add half the flour mixture and mix on low speed for about 20 seconds. Add the remaining flour mixture and mix on low speed until smooth.
Step 3
• Place the dough on a 14-inch sheet of parchment paper and form it into a ball. Place the parchment paper on a 9 x 13-inch baking sheet and use the bottom of a measuring cup to form the dough into an even rectangle the size of the baking sheet. Cut the dough in half horizontally, then in half vertically to create 4 quarters. Cut each quarter into 10 slices to make 40 narrow rectangles (the ends may not be perfect, but that's okay). Freeze for 20 minutes.
Step 4
• Position a rack on the middle shelf of the oven and preheat the oven to 175°C.
Step 5
• Add baking soda to 0.5 cups of warm water and mix well. Evenly coat the dough with the baking soda solution, then with the beaten egg. Sprinkle with coarse salt.
Step 6
• Bake, rotating the baking sheet halfway through, until the shortbread cookies are deep brown, 45-55 minutes. Let them sit in the baking sheet for 5 minutes, then carefully lift the shortbread cookies out and transfer them to a cutting board. Carefully cut into bars along the score marks you made earlier. Let cool completely, about 25 minutes.
Step 7
• Melt the chocolate and coconut oil in a double boiler. Transfer to a small bowl. Dip the bottom third of each cookie in the chocolate and place on a clean piece of parchment paper. Refrigerate for 10 minutes to allow the chocolate to set. Store the cookies in a tightly sealed container for up to 5 days.

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