About Shortbread cookies
Shortbread cookies are a delicate and crumbly sweet treat that originated in Scotland. These delightful cookies have a rich buttery taste and a sandy texture that melts in your mouth. Traditionally, shortbread was associated with festive occasions such as Christmas and Hogmanay (Scottish New Year's Eve), but now they are enjoyed year-round and are a popular choice for afternoon tea or coffee breaks.
The origins of shortbread can be traced back to medieval times when it was called biscuit bread. Initially, it was a luxury item enjoyed by the wealthy, as butter was considered a precious ingredient. Over time, shortbread became more accessible to all, and its recipe was simplified to include only a few basic ingredients: butter, sugar, and flour. Nowadays, several variations of shortbread exist, including those flavoured with vanilla, chocolate, or various fruits and nuts.
Steps
Step 1: Prep the Ingredients
- Gather 1 cup of unsalted butter, softened.
- Measure 1/2 cup of powdered sugar.
- Get 2 cups of all-purpose flour.
- Prepare 1/4 teaspoon of salt.
- Optional: Add 1 teaspoon of vanilla extract for flavor.
Step 2: Creaming Method
- In a large bowl, cream the softened butter until smooth.
- Add powdered sugar and beat until it becomes light and fluffy.
Step 3: Mixing the Dry Ingredients
- In a separate bowl, combine the all-purpose flour and salt.
Step 4: Combining Wet and Dry Ingredients
- Add the dry ingredients gradually to the creamed butter mixture.
- Blend until the dough forms. Be careful not to overmix.
- If desired, add vanilla extract and mix until incorporated.
Step 5: Shaping the Dough
- Transfer the dough onto a lightly floured surface.
- Gently knead it a few times to ensure it holds together.
- Shape the dough into a disc and wrap it in plastic wrap.
- Refrigerate for at least 30 minutes to firm up.
Step 6: Preparing for Baking
- Preheat the oven to 325°F (165°C).
- Line a baking sheet with parchment paper.
Step 7: Cutting and Arranging
- Remove the chilled dough from the refrigerator.
- Roll it out to around 1/4 inch thickness on a floured surface.
- Use cookie cutters to cut out desired shapes.
- Place the cookies onto the prepared baking sheet, leaving some space between them.
Step 8: Baking the Shortbread Cookies
- Put the baking sheet with the cookies into the preheated oven.
- Bake for about 12-15 minutes, or until the edges turn golden.
- Keep a close eye to avoid over-browning.
Step 9: Cooling and Serving
- Once baked, remove from the oven and let the cookies cool on a wire rack.
- Allow them to cool completely before serving or storing in an airtight container.
Nutrition
| Nutrient | Per 100g | Per Serving |
|---|---|---|
| Calories | 500 | 80 |
| Total Fat | 27g | 4g |
| Saturated Fat | 17g | 3g |
| Cholesterol | 50mg | 10mg |
| Sodium | 200mg | 40mg |
| Total Carbohydrate | 58g | 12g |
| Dietary Fiber | 1g | 0g |
| Sugars | 25g | 8g |
| Protein | 4g | 1g |
Ingredients
| Ingredients | Amount |
|---|---|
| Butter | 1 cup |
| All-purpose flour | 2 cups |
| Granulated sugar | 1/2 cup |
| Vanilla extract | 1 tsp |
| Salt | 1/4 tsp |
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