Friday, 10 June 2016



Serves: 35-40 cookies

1 cup salted butter (225g) (if you use unsalted butter, add in 1 teaspoon salt.)
1 cup confectioners' sugar (125g)
2¾ cups all-purpose flour (340g)
Melted chocolate to deco, optional


1.Sift 2 ¾ cups of all-purpose flour and set aside. A flour sifter is used in the video.
2.Add 1 cup of softened salted butter into a large mixing bowl and whisk to make butter pomade. If you don’t have salted butter (demi-sel), use unsalted butter and 1 teaspoon of salt.*
3.And sift in 1 cup of confectioners’ sugar and cream until fluffy and homogeneously combined. Today I am making shortbread without mixer. It’s perfectly okay to make shortbread only with hands.
4.Add in sifted flour all at once and fold to combine. When the mixture looks like sands, transfer to a clean working surface and knead just once. Knead as little as possible to make tender shortbread. Then form a ball and flatten a little. Chill in the refrigerator for one hour to relax the flour in the dough.
5.Now on a cookie pan roll the dough until ½ inch thick. Then cut the dough with a pastry scraper. Today I am making traditional Walkers rectangular (shaped) cookies but you can cut in wedges if you want all the cookies to be in the same shape. And pierce with a fork, which will prevent bubbling and help cookies bake evenly. Bake at 300 degrees F. (150 C.) for about 45 minutes, or until light golden brown.
6.Just out of oven cut the cookies again and let completely cool on the pan.


The amount of salt added in 1 cup of salted butter varies depending on brand: it’s somewhere between ½ teaspoon and 1 ½ teaspoons.

No comments:

Post a Comment