06 April, 2010
So, a couple of days ago for the easter weekend, i made some shortbread biscuits.. mmmm.
They were actually amazing, like buttery, crumbly and everything. It made about 40 small biscuits (that i cut out from a biscuit cutter).
I started by creaming butter and icing sugar with my trusty electric beater and then slowly adding corn flour.
Corn flour?? I know, but it actually makes the result amazing, so i guess its a pass.
And then added plain flour and spent like a lifetime rolling the cookies.
Put them in the oven, and walla!! Heaven came out!
Sorry, I didn't take the step by step pictures..
The sad thing is that a delicious morsel like this contains hundreds of calories..note the butter below.
Yea.. 200 grams of that. If your weight concious, I reccommend you don't try it because you will end up eating the whole batch.
But if you don't care about weight.. indulge and let the buttery crumbly cookies melt in your mouth.
The pictures may not be so great because of our dodgy camera, but hopefully
we'll get that flashy snazzy expensive professional camera soon!
THE ULTIMATE SHORTBREAD RECIPE:
- 1 Cup Plain Flour (All-Purpose)
- 1 cup Corn Flour
- 1/2 Cup Icing sugar (Confectioners Sugar)
- 200 grams unsalted butter
Beat together butter and sugar until light, creamy and fluffy. Slowly add corn flour and beat again until same fluffly consistency.
Sift plain flour and slowly add to mixture. The mixture will still be wet, so its quite hard to roll out and cut. An easier method is to push it through a piping bag and just make shapes onto your prepared pan. Or try to roll them into shapes (hard, but worth the really pretty end result).
Bake at 180c degrees for about 10 minutes. Check every five miniutes.
Note* You dont want the shortbread to be golden brown, just a very pale gold.