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