Shortbread Cookies
Shortbread is so named because of its crumbly texture. The cause of this texture is its high fat content, provided by the butter. In Scotland, it is still traditionally offered at New Year. Shortbread recipe is absolutely perfect, melt in your mouth and one of the easiest recipes you will ever make that can be kept for weeks when stored properly.
Prep time: 15 minutes
Waiting time: 1 hour
Bake time: 15 minutes
Serve : 18 cookies
INGREDIENTS:
200 gr flour
150 gr butter
50 gr powder sugar
1 tsp vanilla extract
½ tsp salt
INSTRUCTIONS:
In a stand mixer fitted with a paddle attachment, beat the butter and vanilla extract until creamed. Scrape bowl down as needed.
Add the powder sugar and salt while mixing.
Scrape bowl down and put the flour, then mix until combined.
** If you wish, you can take all the ingredients in a bowl, crumble them with your hand as if you were making a tart dough, and then knead them lightly.
Shape the dough into cylinder by your hands. Then wrap with cling wrap and chill at least an hour.
After chilled, cut it out about 1,5cm (1/2”) thick slices with sharp knife. Or roll the dough out and shape it into round with a cookie cutter.
Preheat oven to 180C (350F)
Transfer the slices to the baking tray with parchment paper.
Use a fork or toothpick to indent a pattern onto the top.
Bake for 10 minutes then rotate the tray and bake for 5 minutes more.
Bon Appetit…
