Friday, 6 June 2014

Shortbread Cookies

Shortbread cookies - Buttery, melt in mouth and they are easy to make with just 5 Ingredients - All purpose flour, granulated sugar, butter, salt , vanilla extract.


  • 1 Cup Granulated White Sugar
  • 340 Grams Unsalted Butter at room temperature ( 340 Grams butter is equal to 1 and 1/2 US Cups )
  • 3 and 1/2 Cups of All Purpose Flour / Maida
  • 1/4 Teaspoon Salt
  • 1 Teaspoon Vanilla Extract


1. In a food processor add granulated white sugar and process it to fine powder
2. In a large mixing bowl, add butter and powdered sugar and mix using a ladle or a spatula until they are just combined
3. Add vanilla extract to the butter and give it a nice stir
4. In a separate bowl, add all purpose flour, salt and mix well / sift together
5. Add the flour to the butter and sugar mixture we prepared at step number 2
6. Combine everything together. I knead everything using hand. Mix until the dough just comes together
7. Divide the dough into two parts and roll them into discs. Wrap each disc in plastic and refrigerate for 30 minutes minimum
8. Preheat the oven to 180 C / 350 F
9. Take one disc out from refrigerator and roll the disc into 1/4 inch thick. I placed the dough in between parchment paper and rolled it
10. Cut shapes using cookie cutter
11. Place the cookies on a cookie sheet lined with parchment paper and bake at 180 C for 15 to 18 minutes or until the edges are light golden
12. Once out of the oven, let them remain in the cookie tray for 10 minutes and cool completely. If you try to remove the cookies immediately when they are out of the oven, they will crumble. Cool completely
13. Serve once or store them in airtight container
14. Repeat the process for the second disc. I baked cookies in batches of six since I have a small oven. If your oven is large, you can arrange them in separate trays and pop all trays in the oven at once

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