Ho Ho Ho! It’s Christmas time again! I’m sure many of you have been busy baking for Christmas. If you still need one cookie recipe to add on to your to-bake list, then give this shortbread cookies recipe a try. It is easy-to-do and makes a perfect Christmas food gift for your family and friends.
Shortbread is traditionally made with three basic ingredients: sugar, butter and flour, and the ratio is set at 1:2:3. My recipe isn’t that traditional but one thing for sure, the end result is truly delectable. There are only 5 simple ingredients required to make these rich, buttery and crumbly shortbread cookies. Having good quality butter is something that you shouldn’t cut corner with. The secret to making perfect shortbread is to work on the dough gently, chill it and bake it at a low temperature (to avoid browning).
This recipe is eggless and do not need any rising agent. Rice flour is added to give this cookie a special sandy texture which brings out the unique characteristic of shortbread that I love.
At the place where I’m staying now, the weather is always hot and working on cookie dough is quite a challenging task. Thus, I usually make my cookie dough in the evening when the weather is much cooler. Chilling is also useful for the dough to firm up and hold its shape after baking.
It is not necessary to have finger-shaped shortbread. You can make any shape that you like. Getting your kiddo to help out will surely bring loads of fun!
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