Shortbread Cookies
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 6
About this dish
The butter stays cold and is mixed only briefly with powdered sugar, and the cake flour and 30 g of rice flour go in before it can turn glossy.
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Once the dough is pressed together, it is not kneaded any further. Fresh from the oven the cookies break easily, so they stay on the tray until completely cool.
Ingredients
Instructions
- 1
Preheat the oven to 170C until it is fully heated.
Keep the 150 g butter cold, and loosen any lumps in the 220 g cake flour and 30 g rice flour before mixing.
- 2
Mix the cold butter briefly with 70 g powdered sugar.
Stop before the butter turns glossy or greasy, then add 1 teaspoon vanilla extract and blend only until the aroma is evenly distributed.
- 3
Add the cake flour, rice flour, and 1/4 teaspoon salt, then mix with a cutting motion.
When almost no dry flour remains, press the dough together by hand once and stop to avoid toughness.
- 4
Roll the dough to an even thickness and cut it into the desired shapes.
If the edges crack, press them gently with your fingertips, then prick shallow holes with a fork so the cookies bake evenly.
- 5
Chill the cut dough in the refrigerator for 20 minutes.
When the surface feels firm and the pieces do not bend when lifted, they will spread less and keep cleaner edges in the oven.
- 6
Bake at 170C for 18 to 20 minutes.
Remove them when only the edges are pale golden, then leave them untouched until fully cool because hot shortbread is fragile and can crumble easily.
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