Friday, February 15, 2008

Shortbread Cookies

This recipe is taken from Aunty Yochana. The sweetness is just nice, hence do not need to reduce the sugar. But I find that it is a little too flaky, didn't really achieve those melt-in-your-mouth texture. Perhaps, I will try reducing the rice flour next time.


120 gm. Plain flour
60 gm. Rice flour
60 gm. castor sugar
120 gm. SCS Butter (rroom temperature)
1 tsp. Vanilla Essence
1 Tbsp. fine sugar - for sprinkling

I have added about 1 tbsp of chopped rosebud tea leaves for the fragrance. And also did another portion using my all time favorite cranberry. (optional)


Mix all the ingredients together. Do not overwork your dough. Knead lightly only and the lesser you knead, the flakier the shortbread becomes. Make into small balls and press with a cookie stamp. Sprinkle some fine sugar on top.

Bake at 160C for about 15 mins. Cookies should be pale colour after baking.

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