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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 40 |
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Melt in your mouth Shortbread cookies. We make these for the teachers for Christmas. They are always a hit. And the kids love to make them. My recipe has weights not cups, I've done my best to aproximate, it still turns out well. Read more . Got it from Aunt Eleanor's Scottish Cook book. Ingredients:
6 oz. plain flour (3/4 cup) |
4 oz. softened unsalted butter (1 stick) -- butter only |
2 oz. castor sugar (1/4 cup) -- fine baking sugar not powdered |
1oz. cornflour (2 tbs) -- cornstarch |
we add 1/4 tsp rum essence on ocassion, but not always. |
Directions:
1. Cream sugar and butter together, using wooden spoon. (add the rum essence here if you are going to use it.)
2. Sift flour and cornflour together and add to creamed mixture. Mix well (at this point we put the spoon down and use clean hands to mix.)
3. Cover a baking sheet with parchment paper.
4. Roll dough into pecan sized balls and place on baking sheet. place in fridge for about 20 min., for small cookies.
5. Bake at 325 for 25 minutes. They should be pale brown, if not return to oven for 5 to 10 more minutes, but watch close!
6. Sprinkle with sugar as soon as you take them out of the oven.
7. Transfer cookies to cooling rack. Store in an air tight container.
8. For a large shortbread round, we use a round baking stone. Transfer dough to the round and press out to about 1/4 to 1/8 inch thick. Bake same as for cookies.
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