NUTRIENT-RICH FRUIT-INFUSED SHORTBREAD COOKIES WITH ALTERNATIVE FLOURS

Abstract

This invention provides a healthier shortbread cookie infused with fruit juices and enriched with quinoa and almond flours. The unique formulation enhances flavor, nutritional value, and visual appeal, offering a versatile, customizable treat suitable for diverse dietary preferences.

Specification

Description:FIELD OF THE INVENTION
This invention relates to food technology and baking, specifically focusing on a nutrient-rich shortbread cookie infused with natural fruit juices and enhanced with alternative flours. The invention introduces a health-conscious, flavorful twist on traditional shortbread cookies by incorporating quinoa and almond flours and natural fruit infusions.
BACKGROUND OF THE INVENTION
Traditional shortbread cookies, while popular for their rich, buttery flavor, often lack nutritional value and versatility. Most recipes rely heavily on refined white flour and sugar, contributing little to a healthy diet. Moreover, these cookies typically offer limited options for flavor or dietary adaptations, failing to cater to diverse consumer preferences such as gluten-free or nutrient-dense alternatives. In response to the growing consumer demand for healthier, natural snacks, this invention proposes a shortbread cookie that is both flavorful and nutritious. By replacing conventional flour with quinoa and almond flours and infusing the cookies with fruit juices such as rosehip, rowanberry, and grape, the invention creates a product that provides additional vitamins and minerals, appealing to health-conscious consumers and those with dietary restrictions.
SUMMARY OF THE INVENTION
This summary is provided to introduce a selection of concepts, in a simplified format, that are further described in the detailed description of the invention.
This summary is neither intended to identify key or essential inventive concepts of the invention and nor is it intended for determining the scope of the invention.
To further clarify advantages and features of the present invention, a more particular description of the invention will be rendered by reference to specific embodiments thereof, which is illustrated in the appended drawings. It is appreciated that these drawings depict only typical embodiments of the invention and are therefore not to be considered limiting of its scope. The invention will be described and explained with additional specificity and detail with the accompanying drawings.
The invention presents a recipe and method for preparing fruit-infused shortbread cookies that combine traditional ingredients with nutrient-rich alternatives. The cookie dough is prepared using a mixture of quinoa and almond flours, which replace or supplement white flour to increase nutritional content. The addition of fruit juices-specifically rosehip, rowanberry, and grape-provides natural color, flavor, and a vitamin boost, particularly through the inclusion of vitamin C powder. The dough is shaped, baked, and optionally decorated with fruit glazes or powdered sugar. This innovative approach yields a cookie `with a unique texture, flavor, and visual appeal, catering to a variety of dietary preferences and health needs.
DETAILED DESCRIPTION OF THE INVENTION
The detailed description of various exemplary embodiments of the disclosure is described herein with reference to the accompanying drawings. It should be noted that the embodiments are described herein in such details as to clearly communicate the disclosure. However, the amount of details provided herein is not intended to limit the anticipated variations of embodiments; on the contrary, the intention is to cover all modifications, equivalents, and alternatives falling within the scope of the present disclosure as defined by the appended claims.
It is also to be understood that various arrangements may be devised that, although not explicitly described or shown herein, embody the principles of the present disclosure. Moreover, all statements herein reciting principles, aspects, and embodiments of the present disclosure, as well as specific examples, are intended to encompass equivalents thereof.
The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments. As used herein, the singular forms "a"," "an" and "the" are intended to include the plural forms as well, unless the context clearly indicates otherwise. It will be further understood that the terms "comprises," "comprising," "includes" and/or "including," when used herein, specify the presence of stated features, integers, steps, operations, elements and/or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components and/or groups thereof.
It should also be noted that in some alternative implementations, the functions/acts noted may occur out of the order noted in the figures. For example, two figures shown in succession may, in fact, be executed concurrently or may sometimes be executed in the reverse order, depending upon the functionality/acts involved.
In addition, the descriptions of "first", "second", "third", and the like in the present invention are used for the purpose of description only, and are not to be construed as indicating or implying their relative importance or implicitly indicating the number of technical features indicated. Thus, features defining "first" and "second" may include at least one of the features, either explicitly or implicitly.
Unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art to which example embodiments belong. It will be further understood that terms, e.g., those defined in commonly used dictionaries, should be interpreted as having a meaning that is consistent with their meaning in the context of the relevant art and will not be interpreted in an idealized or overly formal sense unless expressly so defined herein.
The Nutrient-Rich Fruit-Infused Shortbread Cookies are prepared using a blend of quinoa and almond flours, chosen for their health benefits and complementary textures. Quinoa flour provides a nutty flavor and is rich in protein, fiber, and essential amino acids, while almond flour adds a mild sweetness and healthy fats. To prepare the dough, the dry ingredients, including quinoa flour, almond flour, and cornstarch, are sifted together with a small amount of vitamin C powder, which acts as both a nutrient supplement and a mild flavor enhancer.
In a separate mixing bowl, softened butter is creamed with powdered sugar until light and fluffy, forming the base of the dough. Natural fruit juices, including rosehip, rowanberry, and grape juice, are gradually added to the butter mixture, imparting vibrant colors and a hint of tangy sweetness. Optional ingredients like citrus zest, vanilla extract, or a splash of liqueur can be added to enhance flavor complexity. Once the wet and dry ingredients are combined, the dough is mixed gently to preserve its light texture.
After the dough is prepared, it is chilled briefly to firm up, making it easier to shape. The dough is then rolled to a thickness of approximately 0.5 cm and cut into various shapes using cookie cutters. The shaped cookies are placed on baking sheets lined with parchment paper and baked in a preheated oven at 180°C (350°F) for 12-15 minutes, or until the edges are lightly golden. Upon cooling, the cookies are decorated with powdered sugar or a fruit glaze, enhancing their appearance and flavor.
, Claims:1. Nutrient-rich shortbread cookies incorporating a blend of quinoa flour and almond flour, providing a healthier alternative to traditional white flour-based shortbread.
2. The cookies as claimed in Claim 1, wherein natural fruit juices such as rosehip, rowanberry, and grape are infused into the dough to enhance flavor, color, and nutritional content.
3. The cookies as claimed in Claim 1, wherein vitamin C powder is included to increase antioxidant content and improve flavor.
4. The cookies as claimed in Claim 1, prepared with a method involving the blending of dry and wet ingredients, rolling, shaping, and baking at 180°C for a soft, crumbly texture.
5. The cookies as claimed in Claim 1, optionally incorporating additional flavor enhancers like citrus zest, vanilla extract, or liqueur for an enriched taste profile.
6. A method for preparing shortbread cookies as claimed in Claim 1, wherein the dough is chilled to firm up before shaping, allowing for easier handling and consistent cookie shapes.
7. The cookies as claimed in Claim 1, designed to offer flexibility in dietary adaptations, allowing for gluten-free and vegan alternatives to cater to diverse consumer needs.

8. The cookies as claimed in Claim 1, featuring a visually appealing and customizable presentation, with options for decorative finishes using fruit glazes, powdered sugar, or colorful sprinkles.

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