And for me, this simple cookie is special. Because it's one of the recipes that I really wanted to make.
I made (and posted) so many shortbread recipes, but I still wanted to make it, esp. the Scottish shortbread that looks like the one in the red box, haha.
Well, it's not easy to make the neat one without sacrificing richness. Anyway, I finally got what I want ^^.
For this recipe, I use the cutting method by cutting the cold butter into the flour mixture. If you don't have the chopper (or food processor) you can use your fingertips or pie cutter.
When shaping, as I want my cookie to be very neat, I mark the cookie and create imprints before cutting it into pieces but you can cut and make imprints at the same time too.
For a baking time, it depends on your taste, you can bake less or more to get the texture that you like.
Scottish shortbread Cookies
Makes 13
100 g .................... Salted butter (Cut into 1.5 cm cubes)
115 g ..................... Cake flour
45 g ....................... Icing sugar
23 g ....................... Rice flour
1 1/2 tsp ................ Milk
1/2 tsp ................... Vanilla extract
Cut the butter into small pieces and freeze for 30 minutes.
Put the cake flour, rice flour, and icing sugar into a bowl of the mini chopper (or food processor). Process until combined.
Put the cold butter into the bowl.
Process until the mixture resembles bread crumbs.
Put the milk and vanilla extract into the bowl.
Process until the dough starts to form.
Remove from the bowl onto a sheet of plastic or baking paper. Press to form a block.
Roll into a 33 x 7 cm with 1 cm. thickness rectangular.
Refrigerate for 1 hour.
Before baking preheats an oven to 160℃.
Make a mark for cutting on the dough. (2.5cm/ piece).
Create imprints on the dough.
Cut the dough into pieces. You will get about 13 pieces.
Let it cool completely.
Scottish shortbread Cookies
No comments:
Post a Comment