Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, shortbread cookies. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
I purchased a packet of Walker's shortbread cookies so I could compare them directly to this homemade Shortbread Cookie recipe. Try making these easy, buttery shortbread biscuits for an afternoon activity with the kids. This recipe also works as homemade Christmas presents, with chocolate chips or orange zest added the dough.
Shortbread Cookies is one of the most favored of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Shortbread Cookies is something which I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have shortbread cookies using 8 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Shortbread Cookies:
- Take 120 grams Unsalted butter
- Make ready 80 grams Granulated sugar (or powdered sugar)
- Prepare 200 grams Cake flour
- Make ready 1 tbsp ☆ Milk (or water)
- Take 1/4 tsp ☆Vanilla essence
- Prepare For the coating (optional)
- Prepare 1 Granulated sugar
- Prepare 1 Water
This simple dough bursts with buttery goodness There's no shortage of shortbread here! This simple dough bursts with buttery goodness and makes. A classic holiday cookie, made two ways! Shortbread is a great cookie-jar cookie, in that it keeps well at room temperature for several days.
Steps to make Shortbread Cookies:
- Preparations: Bring the butter to room temperature. Line a baking sheet with parchment paper and preheat the oven to 180° (350°F).
- Put the butter in a bowl and knead with a fork. Once softened, beat with an electric mixer until creamy.
- Add the granulated sugar to Step 2 and mix well with an electric mixer. Add ☆ and cream well.
- Sprinkle the cake flour into Step 3 and fold well with a rubber spatula It's okay if it there are some flour streaks.
- Put Step 4 into a large Ziploc bag (about 27 cm wide) and form into a log. Let chill in the refrigerator for 1 hour until hardened.
- Sprinkle the dough from Step 5 lightly with water and roll with sugar in a shallow pan to coat the surface. If it's a bit of a pain, you can just scatter the sugar on top.
- Slice the dough from Step 6 into 8 mm thick slices. Arrange on the baking sheet with some space between each and bake in an oven for 15 minutes. That was easy, wasn't it?
- Once baked, let cool. They're crispy and delicious! Bake until they look like the ones shown in the picture.
- You can use a microwave to soften the butter in Step 2, but be sure not to let it melt to a liquid!! (I heat it at 900 W for about 15 seconds).
- These cookies were prepared as written in Step 6. The edges are well-coated in sugar.
- These are with dried raspberries! This is what they look like before baking, but they were delicious!
- I tried baking them in a different shape! They're quite bigger than the round type!
I live in the desert, so I keep them in a container to prevent. Bake Ina Garten's chocolate-dipped Shortbread Cookies for the perfect bite with tea, from Barefoot Contessa on Food Network. Shortbread cookies are a classic and simple cookie made with very few ingredients. I swapped the dairy butter for vegan butter, and used powdered sugar instead of granulated for a smoother texture. Shortbread cookies are a rather dignified affair, often paired with tea and leaning towards savory with their light sweetness and flavors like lemon and rosemary.
So that is going to wrap this up for this exceptional food shortbread cookies recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
