Desserts like shortbread cookies are easy to make. This recipe has tons of uses. These intriguing shortbread butter cookies require only a few simple ingredients.
Shortcrust cookies Ingredients
- Two cups (320 g) of plain wheat flour
- 150 g of butter is approximately 3/4 of a traditional 200 g cube
- Four heaping tablespoons (80 g) of powdered sugar
- One medium-sized egg weighing 55 grams
- to one third of a teaspoon of flavor. For example, vanilla
Crunchy cookies
Step 1: Prepare the components
Pour two cups (320 grams) of wheat cake flour and 80 grams (about four heaping teaspoons) of powdered sugar into a bowl. Crack a medium-sized egg and add 150 grams of cold butter cut into cubes. You can add up to 1/3 teaspoon of your favorite flavor to the cookies, e.g. vanilla, cream or orange, to give them a unique flavor every time.
Tip: You can use a baking machine to shape the butter into cubes. All-purpose flour can be replaced with cake flour.
Step 2: Knead the dough and leave to cool
Knead the ingredients with your hands or a mixer equipped with shortcrust pastry hooks. Please make every effort to complete it quickly. Roll the dough into a ball. After wrapping in transparent foil, place it in the refrigerator for two hours or in the freezer for one hour.
Tip: The dough can be stored in the refrigerator overnight. But if you remove it, the situation becomes much more complicated. Once it has softened on the counter, spread it between your hands.
Step 3: Cut the cookies
Is the oven already preheated? Preheat to 175 degrees with the convection function or to 185 degrees with the top/bottom baking option.
Place the thoroughly cooled dough on a disinfected surface or board. It is also mandatory to sprinkle the countertop with flour. Cut off one piece of dough at a time. Roll out the divided part to a thickness of 3 mm. To cut out cookies, use a 6 cm round cookie cutter.
Step 4; Place on a baking tray
Place a trusty sheet of parchment paper on a slim baking tray. Place the cookies on the baking tray so that they are not too far apart. After cutting out the first cookies, knead the rest of the dough and then, after adding a piece of fresh dough, roll it out again. Delete another section. Once cut, the rest of the dough can be stored in the fridge or freezer if you work slowly and the dough has softened.
I make the shortcrust pastry in several portions. So I use two baking trays and two sheets of baking paper. I prepare to alternately put the second batch into the preheated oven while the first one bakes.
Step 5: Bake the cookies
Place the shortcrust pastry tray in a preheated oven at 185 degrees. Select the middle shelf of the oven. If you bake them on smaller baking trays and not on a thin oven tray like I do, place the cookies on a wire rack prepared in the appliance.
Bake for about 14 minutes or until the shortbread cookies are lightly browned.
But keep a close eye on them all the time in the oven so that they bake quickly. You can immediately remove the cookies from the oven and put another portion into the chamber. The cookies are fragile, so be careful. Remove them from the baking tray and let them cool completely.
If the shortbread cookies are not consumed on the day of baking, they can be stored in a loaf pan or kitchen cupboard after being lightly wrapped in breakfast paper, a standard bag, and then breakfast bags. However, it is advisable to store them in a box intended for storing cans or baked goods. They can last up to three days or even longer if fresh.
Enjoy your meal.
