Shortbread Cookies are well recieved
by those who love the buttery taste cookies.
So, its butter taste depends
on the choice of the brands
Traditionally,
these are made in rectangle shape
but Christine suggests using cookie cutters.
Ingredients:
120g butter, at room tenperature
40g pure icing sugar
150g cake flour
25g rice flour
1/8 tsp salt
Method:
1) sift flours together, add salt & mix well
2) cream butter until smooth
3) add sugar in 3 addition, cream until pale & fluffy
4) fold in flour in 3 batches
5) Do not overmix, use hand to knead into a dough
6) with a rolling pin, roll out into 0.6" rectangle dough
7) cover & refrigerate 1 hour or overnight
8) preheat oven to 150'C
9) remove dough from fridge, leave for 10 min to soften
10) roll out into 0.4" * cut into shapes
11) bake on lined tray, in preheated oven for 25min
12) leave cookies in oven for another 10min after baking
13) may need to rotate pan while baking for even heating
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