Shortbread cookies

Category: Confectionery
Shortbread cookies

Ingredients

Wheat flour 450 g
Butter, soft 250 g
Corn starch 75 g
Powdered sugar 125 g
Vanilla extract
Salt just a little
Coconut flakes

Cooking method

  • Stir flour, starch and icing sugar, salt and butter, knead a soft dough. My dough turned out to be tiny, so I also poured in 2 tablespoons of vanilla extract. My extracts are kind of weak, so it turned out just right.
  • Divide the dough into two parts, roll a sausage from each part, cover with foil and send to the refrigerator for an hour.
  • Then cut the sausages into slices, dip each slice in the coconut. I bought some bad shavings, very large.
  • If there is a cherry, it would be nice to decorate the cookies by slightly pressing the cherry into the center. I didn't have cherries, I remembered about cherries when I took the cookies out of the oven. Well, what would at least somehow diversify the cookies, I put a piece of chewing marmalade on the hot cookie. Not very pretty, but tasty.
  • I made some of the cookies in the shape of a star, because I really wanted to try a new cut. This cut will be very good for Christmas baking.
  • The dough of this cookie is rather dense, but the taste is even nothing and I really liked how it holds its shape - as it was cut, it remained so, it does not spread at all.
  • Shortbread cookies


N @ T @
It looks very appetizing, but how is it scattered? I just want a cookie that holds its shape and is crumbly to decorate with icing, but not Christmas, ginger, etc., but I’m looking at your other
celfh
N @ T @, the cookies are crumbly, and, as I already wrote, they hold their shape very well
N @ T @
Thanks, I will try - I will report!
Sabrina
I'm with cookies, catch the report
I weighed everything on a scale, up to a gram, as they say, but I failed to knead the dough and, as soon as I didn't knead, I didn't interfere, then I just added one egg (48 grams) And everything went like clockwork. I didn't keep it in the refrigerator for a long time, about 10 minutes, I made cookies about 1.5 cm thick.
It turned out very delicious
HERE see for yourself everything, the only thing is white, you need to lubricate it with something, can you advise with what? I'm afraid to keep it longer, it will burn.

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🔗
amateur goth
show how the form looks
celfh
Sabrina, oh, how beautiful! And the drawing is so clear The first time I see such beautiful homemade cookies
With color I can’t even imagine what to do. Maybe add a little cocoa? Dissolve with two tablespoons of water and the dough will not be as dense.
Sabrina
celfh, Cocoa, nuts are different there, this will already go as a filler, the cookies are really gorgeous, I have already thought about all these additives
But with color, I think I can grease it with an egg, like the rolls should be tried.

China shape but very decent quality
🔗
celfh
I think if you brush it with an egg, it will have a crust.
Sabrina
Quote: celfh

I think if you brush it with an egg, it will have a crust.
I'll try, then I'll whistle
celfh
Waiting
N @ T @
celfh, Tatiana, tell me, and how sweet are the cookies? Why am I asking - I want to decorate the top with icing, and this will add sweetness, I want to understand you need to give less sugar or leave it as it is Thank you! : rose: I just want to put the dough
Sabrina
Quote: N @ T @

celfh, Tatiana, tell me, and how sweet are the cookies? Why am I asking - I want to decorate the top with icing, and this will add sweetness, I want to understand you need to give less sugar or leave it as it is Thank you! : rose: I just want to put the dough
Although I'm not Tatiana, a few opinions will be better
I have a sweet tooth, and despite this I have enough sugar, a sweet cookie.
N @ T @
Sabrina, thanks for the answer, I have already kneaded, reduced the amount of powder, added the egg too, despite the vanilla extract - the lump was not going to, but with the egg it turned out to be an excellent dough.
N @ T @
I made a report, did half the portion of the powder, took 25 g less (still sweet, no more needed), I added one egg. Delicious, crumbly biscuits: nyam: thanks!
Shortbread cookies
It turned out 13 such hearts 9X9 cm and two such 20X18 cm, I already managed to decorate it
Shortbread cookies
celfh
Natalia, to your health! I'm glad I liked the cookies
Sabrina
Quote: N @ T @
managed to decorate
Natalya is so pretty: bravo: or you can decorate in more detail, you can in a personal so that Tatyanka does not swear
N @ T @
Sabrina, you can't tell in a nutshell, we have a great topic https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=35010.0 here we exhibit and discuss, come
ledi
Natasha, how are cookies fragile? It is a pity if you take the time to decorate, and it breaks without reaching the consumer. And how smooth? Easy to decorate?
N @ T @
ledi, Vera, it is fragile, but not to such an extent as not to reach the addressee. I put a substrate under the big heart (and cut it out). I cannot say that it is perfectly even, I think there are no such things, it did not bubble, there are not many irregularities. Decorated easily.
ledi
Quote: Sabrina

celfh, Cocoa, nuts are different there, it will already go as a filler, the cookies are really gorgeous, I have already thought about all these additives
But with color, I think I can grease it with an egg, like the rolls should be tried.

The shape is china but the quality is very decent
Shortbread cookies
Where can you buy such a mold?
ledi
I went to make the dough, then I will report
N @ T @
Quote: ledi

I went to make the dough, then I will report
And I did with the changes, I will report too
Sabrina
Quote: ledi
Where can you buy such a mold?
I ordered it on a Chinese website.
ledi
Can I have a reference? Here's the cookie I got. I will not bake it to decorate it. It bubbled up
Shortbread cookies
Shortbread cookies
celfh
ledi, of course, you could have pricked the dough with a fork ... but then, too, not time for decorations. In general, your cookies turned out very beautiful.
ledi
I covered several cookies with the remaining icing from gingerbread. They just tasted better
Anka_DL
Quote: ledi
I will not bake it to decorate it. It bubbled up
and can roll out thicker? it seems to me that you have a little bit, that's why the bubbles appeared
ledi
Girls, I don't know where to ask the question, why cornstarch is recommended in recipes? I'm going to bake this cookie and thought about it.
celfh
ledi, I didn't think too much, because there was both potato and corn starch)) It is believed that corn is softer, more tender.
lettohka ttt
Thank you for the recipe, it looks very appetizing, I take it to bookmarks, and the forms are cool, many thanks to the author !!!
ledi
Quote: celfh

ledi, I didn't think too much, because there was both potato and corn starch)) It is believed that corn is softer, more tender.
I have a potato, so I will bake with it. Thank you!
ledi
I am reporting! the cookies are delicious! But I also suffered with him this time. For some reason, the dough cracked when rolling, it was in some kind of holes. I don’t know what happened! At first I thought that I had put the flour in the wrong place. I did two batches. The first for two servings. I miscalculated, I had to bake 50 cookies. I realized in time that the double norm was not enough for me and made a second batch, weighed everything both times, but the second dough turned out exactly the same. Did potato starch really do that? : this: If I had not baked another thing, but baked, I also posted pictures!
Cookies were ordered to school, size 3 x 15 cm. I rolled each cookie separately, it was impossible to roll a large cake. And now I'll show you a photo, there is a cracked dough on one cookie.
Shortbread cookies
Shortbread cookies
celfh
Shortcrust pastry should be elastic, perhaps potato starch played a negative role
Here's what Admin writes about starch:
Together with other grain flours, especially wheat flour, starch is added to various types of dough. In a biscuit, it removes excess moisture, and the baked goods are lighter and more airy. Just keep in mind: if potato starch is added to the dough, it must be kneaded in milk or fermented milk products, such as sour cream. And do not forget about flavorings, because starch gives the product a fresh, inexpressive taste.
More details: https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=1632.0

But your cookies look absolutely wonderful!
Albina
I'm interested in the recipe But it turns out that something is missing in the recipe
celfh
Quote: Albina
that something is missing in the recipe
And what?))
Albina
Quote: celfh
Just keep in mind: if potato starch is added to the dough, it must be kneaded in milk or fermented milk products, such as sour cream.
Maybe sour milk?
celfh
Quote: Albina
Maybe sour milk?
Albina, the recipe contains corn starch, he does not need sour milk)) And if you change the recipe every time during the discussion, then I think the result will be a completely different recipe))
Albina
Quote: Sabrina
but it was not possible to knead the dough and I, as soon as I did not knead, does not interfere then I just added one egg
And the Lady wrote that she did not mix, and therefore asked
Sabrina
I bake often, delicious
Help yourself
🔗
celfh
Mamadaragaya, what a beauty!))))
Sabrina
celfh, Thank you
salomeya29
Sabrina, did you knead it strictly according to the recipe or did you add the egg?
I just won't bake an egg, so I decided to ask right away.
Sabrina
Quote: salomeya29
I just won't bake with an egg,
So, according to the recipe, it still does not mix, there are several ways that I use.
The first is 1 egg, and the second, instead of an egg, a little mayonnaise, or sour cream.
But now I thought (while I was writing) maybe just put more oil!
salomeya29
Quote: Sabrina
So my recipe still does not mix
Therefore, I ask, I read all the comments. Thanks for the tip! I'll try with sour cream (not greasy).

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