Its Christmas time and its time to bake some cookies. Shortbread cookies are rich, flavourful and have crumbly texture. These just melt in your mouth and are a huge hit in my family.
These cookies have originated in Scotland. The traditional way of making shortbread cookies includes 1:2:3 proportions of sugar, butter and flour(Source: wikipedia).
Recipe Source: JoyOfBaking
Yields: 24 small cookies
Ingredients:
1. All-purpose flour- 1 cup
2. Unsalted butter at room temperature - 1/2 cup
3. Powdered Sugar - 1/4 cup
4. Corn Flour - 3 tablespoon
5. Vanilla essence - 1 teaspoon
6. Salt - 1/8 teaspoon
7. Raisins/Candy Sprinkles - for decoration
7. Raisins/Candy Sprinkles - for decoration
Method:
1. Cream butter and sugar until smooth using a hand mixer.
2. Add in vanilla essence and beat again.
3. Add in all-purpose flour, corn flour and salt and mix well to form a soft dough.
4. Cover the dough with a plastic wrap and refrigerate for 1 hour.
5. Preheat oven to 350 deg F. Place parchment paper in baking tray.
6. Roll the dough on working surface, cut into desired shape using a cookie cutter and transfer into baking tray.
7. You can decorate them with either raisins or candy sprinkles or just leave them plain.
8. Bake for 10-12 minutes until edges turn light golden brown in colour.
9. Cool on wire rack and store in airtight container.
Submitting this recipe to Priya's "Shh Cooking Secretly Challenge". For this month's challenge I paired with Niloufer Riyaz who gave me raisins and corn flour as my secret ingredients.
1. Cream butter and sugar until smooth using a hand mixer.
2. Add in vanilla essence and beat again.
3. Add in all-purpose flour, corn flour and salt and mix well to form a soft dough.
4. Cover the dough with a plastic wrap and refrigerate for 1 hour.
5. Preheat oven to 350 deg F. Place parchment paper in baking tray.
6. Roll the dough on working surface, cut into desired shape using a cookie cutter and transfer into baking tray.
7. You can decorate them with either raisins or candy sprinkles or just leave them plain.
8. Bake for 10-12 minutes until edges turn light golden brown in colour.
9. Cool on wire rack and store in airtight container.
Submitting this recipe to Priya's "Shh Cooking Secretly Challenge". For this month's challenge I paired with Niloufer Riyaz who gave me raisins and corn flour as my secret ingredients.
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