Simple Tasty Failsafe Shortbread

Just right with a cup of tea!

Recipe By: monaka (https://cookbuzz.com/kitchen/398)
Makes 20コ Cook: 70 min

Ingredients

Unsalted butter 80g
Salt 1g
Caster sugar 40g
Plain flour 150g
Vanilla extract a few drops

Method

1
Put the softened butter in a bowl at room temperature, add the vanilla extract and mix well with a whisk until it turns white.
2
Add the salt, caster sugar and flour in one go (you don't need to sift them) and mix well with a whisk.
3
Gather and knead the dough firmly.
4
Put the dough into a plastic bag and flatten to 1cm with a rolling pin into a thick rectangle shape. Allow to rest in the fridge to firm up.
5
Cut the dough into 7cm long pieces, about 2cm wide. Make an attractive design by using the blunt end of a bamboo skewer to make holes.
6
Put a baking sheet on an oven tray and lay out the dough pieces evenly and with space. Bake in the oven at 160 ℃ for 20 to 25 minutes.
7
You can sprinkle with some extra sugar before serving, if you like.

Tips & Note

● Don't overmix at Step 2
● At Step 5, screw in the bamboo skewer for a few seconds to make a neat hole, the design will come out beautifully once baked
● The shortbread will crumble easily while it is still hot, so remove from the oven and wait until it cools before serving.

Simple Tasty Failsafe Shortbread

Just right with a cup of tea!

Recipe By: monaka (https://cookbuzz.com/kitchen/398)

Makes 20コ

Cook: 70 min

Ingredients

Unsalted butter 80g
Salt 1g
Caster sugar 40g
Plain flour 150g
Vanilla extract a few drops

Simple Tasty Failsafe Shortbread

Recipe ID :2667 Posted on 08 JUN 2017

Makes 20コ

Cook 70min
views 9,128
printed 3

saved 0

Just right with a cup of tea!

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Ingredients

Method

Cook
1h10min
1
Put the softened butter in a bowl at room temperature, add the vanilla extract and mix well with a whisk until it turns white.
2
Add the salt, caster sugar and flour in one go (you don't need to sift them) and mix well with a whisk.
3
Gather and knead the dough firmly.
4
Put the dough into a plastic bag and flatten to 1cm with a rolling pin into a thick rectangle shape. Allow to rest in the fridge to firm up.
5
Cut the dough into 7cm long pieces, about 2cm wide. Make an attractive design by using the blunt end of a bamboo skewer to make holes.
6
Put a baking sheet on an oven tray and lay out the dough pieces evenly and with space. Bake in the oven at 160 ℃ for 20 to 25 minutes.
7
You can sprinkle with some extra sugar before serving, if you like.

Tips & Note

● Don't overmix at Step 2
● At Step 5, screw in the bamboo skewer for a few seconds to make a neat hole, the design will come out beautifully once baked
● The shortbread will crumble easily while it is still hot, so remove from the oven and wait until it cools before serving.

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Just right with a cup of tea!
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