When I was in England, I enjoyed eating Shortbread cookies, which are really popular in the British Isles. After all, the most famous Shortbread cookies are probably from Scotland especially the Walker’s Shortbread Cookies brand with the red tartan-like design. I have always thought that Shortbreads are difficult to make or bake. Afterall, it tastes great and has a nice semi-crumbly texture. That was until I was introduced to the Shortbread cookies which my mother-in-law baked over Chinese New Year recently.
Being her creative self, my mother-in-law baked this cute little Shortbread cookies in horse-shoe design and they were irresistible. We brought back a tin when we came back to Kuala Lumpur. This shortbread recipe was obtained by my mother-in-law about 20 years back but she did not attempt the recipe until the recent Chinese New Year and we were all impressed. When she gave me the recipe, the first thing that ran through my mind was “Is that all there is?”. It is so simple that even a beginner should be able to bake this and impress everyone else. Once you know how to bake this, you shouldn’t be keen to buy them off the shelves anymore. So, are you ready to try and impress?
This is my mother-in-law’s recipe for Shortbread Cookies
- 8 oz flour
- 4 oz rice flour
- 4 oz castor sugar
- a pinch of salt
- 8 oz butter
Knead sugar into butter. Add salt. Fold in flour and rice flour.
Press on greaseproof paper to about half-inch thick. Cut into desired shapes and prick with pin / toothpick.
Preheat oven to 325 degrees F (165 degrees C).
Bake at 325 degrees F (165 degrees C) for 20 to 25 minutes. Cool thoroughly before storing.
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