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Delicious Butter Shortbread

Catégorie : SweetUncategorized
These shortbread are absolutely divine… By now you may know my love of cupcakes. They are a perfect accompaniment to ice cream, especially salted butter caramel ice cream. They are delicate and if you make them the right way, they will be quite crumbly but with a perfect hold. Here I use the creaming method for a delicious result. This one consists in mixing first the sugar and the butter before incorporating very quickly in one time the dry ingredients. 

Recipe for extra crispy shortbread:

-200g of semi-salted butter
-75g of soft butter
-90g of powdered sugar
10g hard-boiled egg yolk
-275g of flour
-75g of potato starch

Cook an egg until it is hard (10 minutes cooking time). Shell and recover the yolk. Weigh 10g of it and crumble it. 




Place confectioners’ sugar, butter and powdered yolk in the bowl of a food processor. 


Start mixing with the leaf (the K of the kitchenaid or kenwood) to obtain a cream.



Add the flour mixed with cornstarch in one go. 



And turn on again just long enough to incorporate the flour, but without insisting…! We should not mix more than that. Otherwise the shortbread would be hard after baking. 




Put the dough on parchment paper. 



And put a second sheet on the dough. This way you can roll out the dough without dirtying the kitchen or the roller. The dough should be rolled out fairly thinly, about 3mm.



Put the rolled out dough between the two sheets in a cool place so you can peel them off like decals. With a cookie cutter, make small cakes.



Put them on a baking sheet lined with parchment paper. Put the plate in a cool place while you preheat the oven to 180°C.



Depending on the power of the oven, cook between 15 and 25 minutes, the shortbread should be well browned. Then let cool on a wire rack. 


Store in an airtight box. 

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