Shortbread Cookies At Their Best!
cup all-purpose flour (150 gms)
50 grams Cornflour
100 grams Unsalted butter
45 grams Powdered sugar
1 teaspoon Vanilla essence
Now add flour to the butter sugar mixture and bring it to a dough. Flatten the dough into disk shape, wrap in a plastic cover and refrigerate for an hour.
On a flat surface, roll out the dough to 1/4 inch thick. Cut into your desired shapes and place these cookies on the prepared baking sheet and again refrigerate it for 10-15 minutes.This will firm up the dough for the cookies to maintain their shape.
From Joy of baking. These keep in an airtight container for a week.
NOTES: The toughest part was rolling out the dough and cutting them; the texture wasn't easy to roll out and it broke often, so dust with flour if needed. The actual recipe says 8-10mins but my cookies took exactly 15mins to bake.
Monday, March 8, 2010 - 9:39pm