Hello again. I’m really enjoying this blogging lark, I hope you are enjoying my thoughts & recipes too? Please leave a comment if you try any? I’d love to hear how you got on. So let me bring you my Super Easy Shortbread Cookies.
Today’s the day…..all the children back at school. My mind is buzzing with all the possibilities that today holds! All the things I put off during the summer hols to spend time with our 11, 13 & 15 year old children.
I love having them home, they all get along pretty well (not bad for 2 older girls & my boy!) & I shall miss their music/chatter/mess… Well maybe not the mess. But they do fill our home with energy & fun. Still tomorrow is the weekend, so today I shall enjoy the peace knowing chaos is only a day away.
Hmmm there’s jam to be made, not really in the mood for that, tidying – but it’ll only need doing again on Monday!! Cookies! I have nothing really against shop bought biccies but you really can’t beat homemade & these are a doddle!!
SUPER EASY SHORTBREAD COOKIES
You will need :
2 x baking sheets with parchment paper on them.
Cling film (I’ll explain later!)
Make sure all your ingredients are at room temperature : it really makes a difference.
5 oz Caster Sugar (plus 2 tbsp for sprinkling on top)
8 oz Unsalted Butter
1 tsp Vanilla Paste, or 1 tsp Vanilla Extract
1/4 tsp Salt (I use Kosher Salt)
1 Egg Yolk (I use large free range eggs
8 oz Plain White Flour
2 oz Corn Starch
Place butter & 5 oz sugar into a bowl (if using stand mixer use the paddle attachment). The next part is going to be much easier (but not impossible!) if you have an electric mixer, or stand mixer. Whisk or beat (using a wooden spoon) until the mixture is very pale yellow. Now mix in the egg yolk & vanilla paste/extract. Sift in the flour, salt & corn starch. Mix thoroughly, but gently until all the ingredients are combined. Now take a big, deep breath. The smell is scrummy & will help you recognise later when the Super Easy Shortbread Cookies are nearly cooked!
Set the mixture to one side so that you have a clear work top in front of you. You will need a clear 2 ft of space in front of you. Wipe this space with a clean, slightly wet, dish cloth. Taking the clung film unwrap about 12 inches, laying it over the damp work surface as you do so. Magically the cling will lay flat & not become a tangled mess!!!!
Place half of your cookie dough on the cling film in a rough log shape. Using your hands & the cling mould the dough into a log, with a diameter of approx 1 1/2″. Wrap tightly making sure the cookie dough is as even as possible along the log.
Carefully transfer this to the fridge laying it on a flat surface (the dough will still be quite squishy – I usually lay it lengthways across my palm!). Repeat this process with the rest of the cookie dough. Leave the dough to rest & harden up for at least 2-3 hours.
Preheat oven to 180C (165C fan oven) just before you remove the cookie dough log from the fridge.
Remove 1 log from the fridge & leave to warm slightly for 5 minutes (I find leaving it for this time makes the dough easier to cut & not crack!). Using a sharp knife cut regular discs approx 1/4″ (1/2cm) wide. You should end up with 6-10 cookie discs. Place these on the parchment paper lined baking sheets, making sure there is at least 1″ gap each way between the discs.
Sprinkle each cookie with a little sugar, reserving half of the sugar for a final sprinkle over the shortbread cookies once they are baked.
I can only fit 2 baking sheets in my domestic oven & leave the other dough log in the fridge, tightly wrapped for up to 4 days. The logs can also be frozen, tightly wrapped in a double layer of cling film for up to one month.
Bake the Super Easy Shortbread Cookies for 8-15 minutes (it really does depend on how thick you have cut the discs & your oven).
When you start to smell the scrumptious buttery, vanilla smell it’s time to check on your cookies. DON’T PROD THEM – however tempting!!!! They will still be soft & firm up on cooling. These cookies are cooked when they turn a light golden colour. Remove from the oven, careful they are hot!
Leaving the cookies on the baking tray give them a final sprinkle of sugar & leave to cool completely. Once cool place in an air tight container (I use a large, clip lid Kilner jar, as the sugar makes them sparkly & I like to show them off!!!!!). If you can wait they actually taste better the next day – but who am I kidding?
Pop the kettle on & try one, just to make sure they’re ok!!! These cookies travel well & I like to pop some in cellophane bags tied with pretty ribbon & pass them onto friends & family. They are also scrummy when shared with a close friend over a cuppa & a heart to heart.
REMEMBER FOOD ALWAYS TASTES BETTER WHEN ITS SHARED!
For lemon shortbread add 1 tsp of finely grated lemon zest to the sugar/butter mixture. I only use Vanilla Extract NOT paste when I make lemon shortbread – I find the vanilla bean paste competes with the lemon flavour. Mix, prepare dough logs, bake & store as above.
JUST A QUICK NOTE: I have found that, when I want to bake some more Super Easy Shortbread Cookies, it’s better to remove the dough log from the fridge 15-30mins (depending how warm the air is. After letting them warm slightly not only are they much easier to slice ( a small serrated knife is good for this), but they are also much less prone to cracking, splitting, falling apart, than if you try to cut them when they are fridge cold!!! I learnt the hard way!!!!
Until next time happy baking & have fun feasting.