Shortbread cookie recipe
Pretty sure that my weekend will not be spending with my boy because he is having his training at Tekong so I try to pack my Friday night with my favourite hobby (set aside exercising), baking is one of my hobby too. Finding an easy recipe is not an easy job but I love to subscribe 'Eugenie Kitchen' because she shares and make videos of her own baking. Set aside that, she always comes out with easy recipes. One of the post that she posted is this 3 ingredients shortbread, scottish biscuits.
For 35-40 cookies
Ingredients
- 1 cup salted butter (225g) (if you use unsalted butter, add in 1 teaspoon salt.)
- 1 cup confectioners’ sugar (125g)
- 2 3/4 cups all-purpose flour (340g)
To decorate (optional):
- Melted chocolate
Directions
First, sift 2 ¾ cups of all-purpose flour and set aside.
Then 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.*
And sift in 1 cup of confectioners’ sugar and whisk until fluffy and homogeneously combined. Today I am making shortbread without mixer. It’s perfectly okay to make shortbread only with hands.
Then add in sifted flour all at once and fold to combine. When the mixture looks like sands, transfer to a clean working surface and fraiser 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.
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.
Just out of oven cut the cookies again and let completely cool on the pan.
And the finally product (:
I always receive praises and people commenting of wanting to try my pastries/ biscuits but to be frank, I have unsuccessful attempts at times when it comes to baking. Some small little mistakes could drain my mood, big disappointment. By saying this, I have made a big mistake by burning my chocolates. I wanted to make truffle chocolate, it needs to be warm by boiling the chocolate chips and butter together onto a stove. Instead of using double boiled, I boiled it instantly and burnt the whole wok totally. Bad foul smell coming out and I have to waste my ingredients by dumping it away. Stupid and careless mistakes that lead to my Mum having to wash my wok cleanly and also wasting the amount of ingredients. There goes my truffle chocolates ):
One says 'Practice makes perfect', this quote gonna linger inside my mind and keep on emphasising now and then.
Till then.
P.S: This message is for you boy. How are you at Tekong? How's your training? Is your back still affecting your performance? There's alot of how's/ why's questions inside my mind. Practically 5 days without hearing any of your news! It has been raining for the past few days. I do hope your feet doesn't get any sore and like people always say 'Hong Kong legs'. Sending you a message everyday to update you about myself and hoping to receive a reply from you soon (:
