Royal Shortbread Cookies
From Yinhomemade 13 years agoIngredients
- 220g butter, room temperature shopping list
- 3/4 cup icing sugar shopping list
- 3/4 cup corn flour shopping list
- 1 ½ cups all-purpose flour shopping list
- 1 teaspoon pure vanilla extract shopping list
- For chocolate Dipped Shortbreads: shopping list
- 180 grams semi sweet or bittersweet chocolate, finely chopped shopping list
How to make it
- 1. Cream butter and icing sugar. I used hand mixer to beat the butter until smooth and creamy. Add sugar and beat until smooth and beat in vanilla extract.
- 2. Add sifted flour, corn flour and mix thoroughly with the creamed butter mixture until it forms dough.
- 3. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour or until firm.
- 4. Preheat oven to 180 degrees C with the rack in the middle of the oven.
- 5. Knead dough and then roll out the dough about 10mm thickness on a lightly floured surface. Cut into shapes as desired using cookie cutter.
- 6. Place on prepared baking sheets and place in the refrigerator for about 15 minutes. This will firm up the dough for cookies to maintain their shape when baked.
- 7. Bake for 8 - 10 minutes, or until cookies are very lightly browned. Cool on a wire rack.
- For Chocolate Dipped Shortbreads:
- 1. Place finely chopped chocolate in a heatproof bowl and place it over a saucepan of simmering water.
- 2. Once the chocolate has melted, remove it from the heat.
- 3. Taking one cookie at a time, dip one end of each cookie in the melted chocolate and place it on a baking paper lined baking sheet.
- 4. Once all the cookies have been dipped in the chocolate, place the baking sheets in the refrigerator for about 10 minutes, or until the chocolate has hardened.
- Tip:Shortbread cookies that keep in an airtight container can last for about a week or they can be frozen.
The Groups
- Not added to any groups yet!
Reviews & Comments 0
-
All Comments
-
Your Comments