Process for the production of cookies having improved organoleptic properties

A process for the production of shortbread cookies, comprising the steps of:

• a) mixing the ingredients of a cookie dough;
• b) forming said cookie dough to form semi-finished products;
• c) baking the semi-finished products formed from said dough, thus obtaining cookies;
• d) cooling the cookies obtained;
• and
• e) packaging said cookies;
• wherein the step c) of baking said semi-finished products comprises a step of exposure thereof to a hot gas having a temperature comprised between 150 and 190° C. and consisting of hot air and superheated steam wherein the content of superheated steam, in volume per total volume, is comprised between 60% and 99%, blown directly on said semi-finished products by means of an impingement system comprising a plurality of nozzles positioned at a distance from 4 to 8cm from the baking surface upon which said semi-finished products formed from the dough are positioned, and wherein said hot gas is directed towards said semi-finished products at a speed comprised between 2 and 12 m/s;
• wherein said process produces a cookie having a rough, cracked and open surface, and having in weight per total weight, a dietary fibre content comprised between 10 and 25%, a lipids content comprised between 10 and 20% and a simple sugars content comprised between 12 and 22%, and having a value for specific volume of 2.0-3.5 dm3/kg.