How do you make shortbread?

Shortcake practice

Shortcake: 100g of flour, oil (I used lard, buy white shortening can also): 50g, rub well that is to become.

Water-oil crust: 200g of flour, 50g of oil (I used lard), mix well, add 100mL of water and knead into a smooth dough.

Divide the shortening and pastry into 12 pieces, wrap each piece of pastry around a piece of water-oiled pastry, roll it out, roll it up, and roll it out again, and repeat this 3 to 4 times, to make a pastry crust. Cover the filling, close the mouth face down on the baking tray, brush the pastry with water or egg yolk mixture (I brush with water, if you brush with egg yolk mixture baked out is yellow), sprinkle with white sesame seeds, bake at 220 degrees for 25 minutes, it's almost done.

Small shortbread (extra crispy)

Made a cheesecake in the morning and some delicious small cookies

Recommended the small cookies, because of the extra crispy, so I'll call it small shortbread for the time being!

On the recipe:

Butter 80G powdered sugar 60G egg yolks 2

Low flour 90G cornstarch 40G powdered milk 10G (this my home does not have so did not add)

Baking powder 2 tsp

Practice:

1 Butter 80G + Powdered Sugar 60G beating fluffy, and then add the egg yolks, to be one by one add

2 low-flour 90G cornstarch 40G milk powder baking powder 2 tsp sifted into 1

3 cut and mix

4 squeezed into shape, placed in a greased baking dish

5 from the top to the bottom of the second layer of 170 degrees for 12-15 minutes

Like the color of the darker can be placed in the first layer, but be careful not to scorch it Oh! I'm not sure if it's a good idea, but it's a good idea!

I didn't use a piping bag to squeeze them, I rolled them directly with my hands, and it's best to space them out a little bit

I put the cakes very close together for convenience, and they ended up squished together after baking, but it didn't affect the flavor

It's so crispy and crunchy that you have to be very careful when taking them out of the baking pan~ they melt in your mouth and are delicious!

Floral Shortbread

Ingredients: 150g cream, 100g sugar, 1 whole egg, 250g low gluten flour, 1 tbsp herbal tea (fresh rosemary, fresh thyme, fresh rooibos, fresh mint, fresh lavender leaves, dried lavender flowers, roses, etc.)

How to make it: (1) chop the vanilla, beat the egg well and set aside, and line a baking sheet with parchment paper. Line a baking sheet with parchment paper.

2) After the cream is softened, put it in a bowl and beat it with a whisk until it becomes soft, add the powdered sugar and then continue to beat it until it becomes white and fluffy.

3) Beat the egg well, then add it to the bowl in small batches and mix well with the cream.

4)Add the flour and chopped vanilla ingredients into the bowl and mix well with a rubber knife. Remember not to stir, but to cut the mixture lengthwise.

5)Preheat the oven to 170-180 degrees

6)Pour the batter into a piping bag, squeeze out your favorite shapes on a baking sheet, and bake in the preheated oven for about 12 minutes.

Rosemary Shortbread

Materials

A Cream Cheese 90g Unsalted Cream 165g

B Gluten Free Flour 250g Salt 1 tsp Sugar 1 tsp

C Egg Whites 1 Egg White Moderate amount of Rosemary Pinch of Sea Salt

Methods

1 Stir in the Ingredients A and then add the Ingredients B to form a dough

2 Stir in the dough and then add the Ingredients A and B to form a dough. Fold each strip in half and twist. Place on a greased baking sheet

3Spread the egg white over the twists and sprinkle with the spices and sea salt

Bake