Shortbread Cookies
Ingredients:
260g all purpose flour
1/4 teaspoon salt
225g butter
60g icing sugar
1 teaspoon vanilla essence
Method:
In a separate bowl whisk the flour with the salt. In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy. Add the sugar and beat until smooth. Beat in the vanilla extract. Gently beat in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour or until firm.
Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven. Line two baking sheets with parchment paper.
On a lightly floured surface roll out the dough until it is about 1/4 inch (.6 cm) thick. Using a lightly floured 2 inch (5 cm) round cookie cutter, cut out rounds. Place on the baking sheets and place in the fridge for about 15 minutes. (This will firm the cookies so they maintain their shape when baked.) Bake for about 7 - 10 minutes, or until cookies are brown around the edges. Cool on a wire rack. Shortbread cookies with keep in an airtight container for about a week.
Make one can of dulce de leche
Alfajores: Take two shortbread cookies and sandwich them together with a heaping teaspoon of Dulce de Leche. Sprinkle the tops of the cookies with confectioners sugar. Can be covered and stored for a few days in the refrigerator.
Makes about 24 Alfajores cookies.
Should look like below but i want to pipe hearts with jam or outline with dulce de leche and fill with jam inside. Should use the most brightly colored jams.
http://www.joyofbaking.com/shortbreads/AlfajoresRecipe.html - one of the rare recipes that i did not have to tweak to make eggless.
Ingredients:
260g all purpose flour
1/4 teaspoon salt
225g butter
60g icing sugar
1 teaspoon vanilla essence
Method:
In a separate bowl whisk the flour with the salt. In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy. Add the sugar and beat until smooth. Beat in the vanilla extract. Gently beat in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour or until firm.
Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven. Line two baking sheets with parchment paper.
On a lightly floured surface roll out the dough until it is about 1/4 inch (.6 cm) thick. Using a lightly floured 2 inch (5 cm) round cookie cutter, cut out rounds. Place on the baking sheets and place in the fridge for about 15 minutes. (This will firm the cookies so they maintain their shape when baked.) Bake for about 7 - 10 minutes, or until cookies are brown around the edges. Cool on a wire rack. Shortbread cookies with keep in an airtight container for about a week.
Make one can of dulce de leche
Alfajores: Take two shortbread cookies and sandwich them together with a heaping teaspoon of Dulce de Leche. Sprinkle the tops of the cookies with confectioners sugar. Can be covered and stored for a few days in the refrigerator.
Makes about 24 Alfajores cookies.
Should look like below but i want to pipe hearts with jam or outline with dulce de leche and fill with jam inside. Should use the most brightly colored jams.
http://www.joyofbaking.com/shortbreads/AlfajoresRecipe.html - one of the rare recipes that i did not have to tweak to make eggless.
No comments:
Post a Comment