I wonder why I've not blogged on this shortbread cookie. Glad I'm finally doing so!
This is a wonderful recipe and a great make-ahead. You can prepare the dough in advance and keep it in the freezer. When you are ready or in need of a cookie fix, just take the dough out from the freezer, slice, bake, and ta-da...you're ready to serve hot-from-the-oven shortbread cookies!
Here's my Cranberry Shortbread for this year's Lunar New Year celebration.
I think I can use this for Valentine's as well. I always feel that there's a romantic feel when there's cranberries added. What do you think?
makes about 118 cookies
recipe adapted from here
Ingredients
200g unsalted butter, room temperature
150g icing sugar
1 tsp vanilla extract
2 eggs
400g cake flour, sifted
4 tbspn milk powder
150g dried cranberries
Method:
1. Cream butter and icing sugar till creamy and fluffy.
2. Add in vanilla extract and eggs. Mix till well incorporated.
3. Add in cake flour, milk powder and dried cranberries. Let it mix for about 1-2 minutes till a pliable dough is formed.
Method:
1. Cream butter and icing sugar till creamy and fluffy.
2. Add in vanilla extract and eggs. Mix till well incorporated.
3. Add in cake flour, milk powder and dried cranberries. Let it mix for about 1-2 minutes till a pliable dough is formed.
4. Scoop the dough into a cling wrap or plastic bag and shape into a long rectangle.
5. Place in freezer at least 1 hour before baking. (You can make this dough ahead and keep in freezer until ready to bake)
6. Remove dough from the freezer and cut into slices. (I cut about 1/2 cm thickness.) Transfer the cut slices onto a lined baking tray.
7. Bake in preheated oven at 160C for 25 minutes.
8. Remove from oven and cool on wire rack.
9. Store in air tight container when cooled completely.
Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.
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