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shortbread 2

short bread

To be honest I make these more than just during Christmas, they are also easy to freeze, and fun to make with my kids…cutting out different shapes of the dough.

Ingredients: (20 shortbread cookies.)
Shortbread Cookies:
226 grams unsalted butter, room temperature
60 grams icing sugar (or brown sugar)
1 teaspoon pure vanilla sugar
1/4 teaspoon salt
260 grams flour
Pecan nuts (or any other roasted lightly ground nuts) optional

Chocolate Dipping:
180 grams semi sweet or bittersweet chocolate, finely chopped

Preparation Method:
1. With an electric whisk, beat the room temperature butter together with icing sugar and vanilla sugar and salt until nice and smooth.
2. With a spatula add the flour until well incorporated. And nuts if you choose to use them.
3. Flatten the dough into a disk shape, wrap in plastic wrap or plastic bag, and chill the dough in the fridge until firm. Preheat oven to 177 degrees C with the rack in the middle of the oven. Line two baking sheets with parchment paper.
4. Place this dough on a plastic sheet (often used for rolling out marzipan) and cover with another plastic sheet so that it is easy to roll out and does not stick to your rolling pin. (It also means you don’t have to add so much more flour for rolling it out).
5. Roll it out to about 1/2cm thick dough, and start cutting shapes out with cookie cutters of your choice. If it is too stick cool the dough for a little while in the fridge and as it hardens it will be much easier to work with.
6. Place on the prepared baking sheets and place in the refrigerator for about 15 minutes. (This will firm up the dough so the cookies will maintain their shape when baked.)
8. Bake for 8 – 10 minutes, or until cookies are very lightly browned. Cool on a wire rack.