Shortbread Cookies

 

Recipe for Shortbread Cookies

Make: 24 pieces (9 x 2 cm each) or any sizes or shapes of your preference

Ingredients:
240g unsalted butter (at room temperature)
100g icing sugar
300g low protein flour (cake flour) (note 1)
40g rice flour (粘米粉) – I use Erawan brand (三象牌）
¼ teaspoon salt

Methods:

1. Combine both types of flour. Whisk and sieve. Set aside.
2. Let the butter thaw at room temperature. Transfer softened butter to a mixing bowl.
3. Using a hand held electric mixer, beat with low speed until smooth and creamy. Add icing sugar in 3-4 batches to mix. Continue to beat until light and pale. Add salt and mix well. (note 2)
4. Add flour mixture through a sieve in 2 to 3 batches. Use a plastic cutter to gently mix (with a combination of “cutting”, “pressing” and “scraping” actions) until just incorporated. Do not stir it in a circular movement.
5. Use hand to form dough. Do not over work it. Divide the dough into 2 portions. Flatten each into 1.5cm thick rectangular shape. Wrap each dough with cling wrap and smooth over until there are no wrinkles. Place in the fridge to firm up for at least an hour or overnight.
6. Working with one dough at a time. Let the dough sit at room temperature for 10 minutes. Place dough on a parchment or baking paper and cover with another one on top. Roll the dough out to a 18cm by 2cm rectangular shape with 1cm thickness. Cut the dough into 9cm x 2cm slices. Use toothpick to prick holes on the cookies. Return the cookies to the fridge and chill for another 15-20 minutes to firm up. (note 3 & 4)
7. Preheat oven to 160°C. Line baking trays with parchment papers.
8. Place cookies on the baking trays and bake at 160°C for 45 minutes or until they are light golden. If the cookies show uneven colour, rotate the baking tray 180 ° towards the last 5-10 minutes. After baking, leave the cookies inside the oven with the oven door shut. Let the residue heat in the oven cook the cookies for a further 10 minutes.
9. Remove the baking tray from the oven. Transfer them onto the cooling rack to cool completely. Then store them in an airtight container for up to 1 week.

Notes:

1. You can substitute cake flour with all-purpose flour (plain flour).
2. Do not over-beat the mixture so that it will not rise much during baking.
3. Alternatively, you can use knife to mark lines on the dough (best to cut through) without having to separate them. Chill in the fridge to firm up. Bake the entire dough. Cut the cookies when they are just out from the oven. This method helps to minimize the shortbread from spreading out during baking.
4. Chilling helps the dough to hold its shape after baking.
5. Learn more on how to make perfect shortbread – Word of Mouth Blog (Felicity Cloake)