The buttery flavor and delicate texture of butter cookies have made them a beloved treat for many years. Whether enjoyed with a hot cup of tea, presented as a present, or devoured at joyous occasions, these classic cookies have a special place in the affections of many. Shortbread biscuits are the subject of this essay, which will go into its history, preparation, many varieties, cultural importance, and more.
What’s in it?
Two hundred grams of room-temperature pomade butter mixture
sugar, 120 grams
Wheat flour, 280 grams
Vanilla essence, 1 teaspoon
WHAT TO DO BELOW
To start, combine the sugar and butter in a bowl. Keep in mind that butter is best used when it is at room temperature. We complement each other well.
Then, once everything is well combined, stir in the vanilla essence.
We go on to the flour that has been sifted. First, we put the flour into the basin after running it through a sinker. The two of us work well together.
They need to be shaped now. The most effective method is to use paper movie to form a roll, as seen below, and then chill it for about an hour. Moving forward, we will be baking “slices” that are 1 cm or thinner.
Bake them for around 11 or 12 minutes at 180 degrees on a lower oven rack. We remove them as soon as we see the edges becoming golden. I learned the hard way that leaving them out while they’re still soft led to a hardening when they cooled down. You shouldn’t be scared if you touch one and see that it’s soft.
Have fun.