This shockingly easy, crisp, melt in your mouth, shortbread cookies recipe comes collectively with 5 ingredients you probably have in your pantry! The cookies keep for weeks whilst stored nicely and you can make the dough well earlier for on call for treats!
Shortbread cookies aren’t only for the holidays! These delicious, flawlessly sweet treats have a great crisp texture and simply dissolve in your mouth. I suppose they’re the suitable pairing for a cup or espresso or tea however fair warning, in case you make a batch you’ll be snacking on them ALL day long!
Shortbread cookies aren’t only for the holidays! These delicious, flawlessly sweet treats have a great crisp texture and simply dissolve in your mouth. I suppose they’re the suitable pairing for a cup or espresso or tea however fair warning, in case you make a batch you’ll be snacking on them ALL day long!
TIPS FOR MAKING SHORTBREAD COOKIES
- The cookie dough can be made properly in advance. It keeps for approximately a week in the refrigerator and a month in the freezer. Make certain to wrap thoroughly and allow to heat up simply sufficient to cut.
- If your butter isn’t room temp simply reduce the sticks into some slices and microwave on 50% power in 5 second bursts. Flip the butter with each burst.
- Liven these up together along with your preferred toasted nuts and spices for added crunch and flavor.
- The dots on the bottom may be in any pattern you like, so have fun attempting various things out and by all means get the kids to assist if you've got got children around.
Traditional Bread is the #1 Health Danger In Your Diet and Contains a Hidden Compound that Makes it Nearly IMPOSSIBLE to Burn Fat & Lose Weight!
- Course: Desert
- Cuisine: American
- Prep time: 20 minutes
- Cook time: 20 minutes
- Total time: 40 minutes
INGREDIENTS:
MAKES 8 
- 165g/5½oz/11 tablespoon unsalted (sweet) butter, at room temperature
- 90g/3½oz/½ cup caster (superfine) sugar
- 185g/6½oz/1⅔ cups plain (all-purpose) flour
- 50g/2oz/½ cup rice flour
- 1.5ml/¼ tsp baking powder
- Pinch of salt
STEPS:
- Preheat the oven to 170°C/325°F/Gas 3. Grease a shallow 20cm/8in cake tin (pan), preferably with a removable base.
- With an electric mixer, cream the butter and sugar together until light and fluffy. Sift over the flours, baking powder and salt, and mix well.
- Press the dough neatly into the prepared tin, smoothing the surface with the back of a spoon.
- Prick all over with a fork, then score into eight equal wedges.
- Bake until golden, 40-45 minutes. Leave in the tin until cool enough to handle, then turn out and recut the wedges while still hot. Store in an airtight container.
Nutrition Servings: Amount Per Serving
Calories: 168kcal | Carbohydrates: 18.3g | Protein: 1.6g | Fat: 9.8g | Saturated Fat: 2.9g | Polyunsaturated Fat: 3.5g | Mono unsaturated Fat: 2.6g | Cholesterol: 13.6mg | Sodium: 109mg | Potassium: 27mg | Fiber: 0.6g | Sugar: 7g | Vitamin A: 160IU | Calcium: 5mg | Iron: 0.4mg;