Desserts are simple to prepare, such as shortbread cookies. There are many uses for this recipe. All you need for these interesting shortbread butter biscuits are a few basic ingredients.
Short-crust cookie ingredients
- Two cups (320 g) of flour, plain
- Approximately 3/4 of a conventional 200-gram cube is made up of 150 grams of butter.
- Eighty grams, or four heaping teaspoons, of powdered sugar
- A single 55-gram medium-sized egg with a flavorful third of a teaspoon. As an illustration, vanilla
Fragile cookies: Step 1: Prepare the components
In a bowl, add 80 grams (about four heaping teaspoons) of powdered sugar and two cups (320 grams) of wheat cake flour. Break open a medium-sized egg and pour in 150 grams of chilled, cubed butter. If you want to give the cookies a different flavor each time, you can add up to 1/3 teaspoon of your preferred flavor, such as vanilla, cream, or orange.
Advice: If you want to form the butter into cubes, you can use a baking machine. Cake flour can be used in place of all-purpose flour.
Step 2: Knead the dough and leave it to cool.
Using your hands or a mixer fitted with short-crust pastry hooks, knead the ingredients. Please try your hardest to finish it as soon as possible. Shape the dough into a sphere. Place it in the freezer for one hour or the refrigerator for two hours after wrapping it in clear foil.
Advice: You can keep the dough in the fridge for the entire night. However, the problem gets far more convoluted if you take it out. Spread it between your palms once it softens on the counter.
Step 3: Cut the cookies.
Has the oven been warmed yet? Set the convection function to 175 degrees or the top/bottom baking option to 185 degrees to preheat the oven.
Transfer the fully chilled dough to a board or surface that has been cleaned. It is also required to sift flour onto the surface. Slice off a single dough piece at a time. Roll out the section that was separated to a thickness of 3 mm. Use a 6-cm-round cookie cutter to cut out cookies.
Step 4: Place on a baking tray.
Line a thin baking sheet with a reliable piece of parchment paper. Arrange the cookies on the baking tray so that there is minimal space between them. Knead the remaining dough after cutting the first batch of cookies, then roll it out again after adding a new piece of dough. Remove one more section. If you work slowly and the dough has softened, you can store the remaining dough in the refrigerator or freezer after it has been cut.
I divide the short-crust pastry into multiple servings. I therefore use two baking trays and two baking paper sheets. As the first batch bakes, I get ready to alternately place the second batch in the preheated oven.
Step 5: Bake the cookies.
At 185 degrees, place the shortcrust pastry tray in an oven that has been prepared. Choose the oven’s middle shelf. Place the cookies on a wire rack that has been prepared in the appliance if you bake them on smaller baking trays rather than a thin oven tray, as I do.
Bake the shortbread cookies for about 14 minutes, or until they begin to faintly brown.
To ensure they bake fast, however, keep a tight check on them in the oven at all times. The cookies can be taken out of the oven right away and replaced with another portion in the chamber.
Take caution, since the cookies are delicate. After removing them from the baking tray, allow them to cool fully.
If delicate cookies are not eaten the day they are baked, they can be wrapped in breakfast paper, a regular bag, and then breakfast bags and kept in the kitchen closet or bread. However, it is best to keep them in a box meant to hold cans or jars. If they are fresh, they can last much longer than three days.
Delicious.
