5 December 2013 | 12 comments
Posted in cookie/ cracker, Featured Articles, Vegetarian, Western
Recipe for Shortbread Cookies Make: 24 pieces (9 x 2 cm each) or any sizes or shapes of your preference Ingredients: Methods: Notes:
240g unsalted butter (at room temperature)
100g icing sugar
300g low protein flour (cake flour) (note 1)
40g rice flour (粘米粉) – I use Erawan brand (三象牌)
¼ teaspoon salt
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12 Comments
tigerfish says:
6 December 2013 at 11:27 am
Love the Christmas setting for your perfect shortbread cookies 😉
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food-4tots says:
9 December 2013 at 9:45 pm
Tigerfish: Thanks! Glad you like it! 🙂
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Selba says:
6 December 2013 at 6:16 pm
Reading this post makes me want to do some baking again! Your shortbread definitely looks so good! 🙂
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food-4tots says:
9 December 2013 at 9:46 pm
Selba: Thanks! Yeah, hurry and make some now! 🙂
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Hari Chandana says:
7 December 2013 at 12:05 pm
Wowww.. Very beautifully baked cookies.. thanks for the wonderful recipe 🙂
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food-4tots says:
9 December 2013 at 9:47 pm
Hari Chandana: Thanks for your wonderful compliment! 🙂
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Felicia Ng says:
9 December 2013 at 9:48 am
Wow … so beautiful, just like those from M&S ;o). It urges me to try it out!
Thanks for sharing!
FeliciaReply
food-4tots says:
9 December 2013 at 9:50 pm
Felicia Ng: Thank you for your sweet comment! I love M&S shortbread too. Do give it a try! 😉
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cf says:
10 December 2013 at 11:37 am
Wow… i never knew chilling the dough would help hold the cookies shape. I love these cookies, will definitely try this one for Christmas!
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food-4tots says:
13 December 2013 at 12:22 am
cf: Glad that you find the tip useful. Do share your feedback after trying it out. 😉
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The Sudden Cook says:
12 December 2013 at 4:19 pm
This looks soooo wonderful – it really gets me in the Christmasy mood when I see pictures like these!The shortbread looks so classy
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food-4tots says:
13 December 2013 at 12:25 am
The Sudden Cook: Thanks a lot for your sweet words. 🙂
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