Shortbread cookies are often cooked on holidays in England. They may be cooked in a variety of shapes, but their taste is always outstanding. If you and your loved ones like cookies as well, then why not give it a try and cook the dessert the sooner-the better?
- flour : 2 cup
- cornstarch : 0.5 cup
- sugar : 0.5 cup
- salt : 0.5 tsp
- butter : 1 cup (soft)
Stages of cooking
Start with choosing the baking pan. You can use small forms to cut out many cookies, but I used a large mold. It is shown on the photo.
Take a deep bowl and mix all the dry ingredients in it.
Now, add soft butter and mix once again.
Place the dough into the fridge for one hour.
Now, press the chilled shortbread into the mold.
Right after that, put your cookie back into the fridge for about 20-30 minutes.
If you have used the mold (as I did), remove your shortbread from it carefully. Replace the cookie onto the baking pan and stick it with the fork in some places to prevent it from bubbling. In case you have many cookies, then stick them with a fork as well and place onto the baking pan. It is recommended to cover the baking pan with the baking paper.
Bake in the oven at 230 C (450 F) for 5 minutes. Then reduce the heat to 176 C (350 F) and keep baking for about 30 minutes more. Although, it is better to check the readiness of the shortbread every 10 minutes. When it is ready, it will become golden brown. Cool the readymade shortbread before serving. Enjoy!