Ingredients:
1 cup (2 sticks) unsalted butter, softened
½ cup powdered sugar
2 cups all-purpose flour
¼ cup cornstarch
1 teaspoon vanilla extract
¼ teaspoon salt
Instructions:
Preheat your oven to 325°F and line a large baking sheet with parchment paper.
In a large mixing bowl, beat the softened butter and powdered sugar together for 2–3 minutes until smooth and creamy.
Combine the vanilla essence and mix until it is fully incorporated.
Mix together the cornstarch, salt, and flour in a different bowl.
Slowly add the dry ingredients to the butter mixture, blending on low speed until a soft dough develops.
Using your hands, delicately bring the dough together. Put it in the fridge for 15 to 20 minutes if it seems overly soft.
Roll out the dough to around ⅜-inch thickness on a surface that has been floured lightly.
Slice into little rectangular fingers around 2¾ inches long and 1¼ inches broad.
Leave a little space between each cookie while arranging them on the prepared baking sheet. For a classic shortbread appearance, gently pierce the top with a fork.
To ensure that the molded cookies maintain their form, chill them for 15 minutes.
Until the borders begin to become light golden while the tops are still pale, bake for 15-20 minutes.
Place the cookies on the wire rack to cool fully after allowing them to cool on the baking sheet for five minutes.
These homemade shortbread biscuits are soft, buttery, and slightly crispy, and go great with a cup of tea or coffee
Ingredients:
1 cup (2 sticks) unsalted butter, softened
½ cup powdered sugar
2 cups all-purpose flour
¼ cup cornstarch
1 teaspoon vanilla extract
¼ teaspoon salt
Instructions:
Preheat your oven to 325°F and line a large baking sheet with parchment paper.
In a large mixing bowl, beat the softened butter and powdered sugar together for 2–3 minutes until smooth and creamy.
Combine the vanilla essence and mix until it is fully incorporated.
Mix together the cornstarch, salt, and flour in a different bowl.
Slowly add the dry ingredients to the butter mixture, blending on low speed until a soft dough develops.
Using your hands, delicately bring the dough together. Put it in the fridge for 15 to 20 minutes if it seems overly soft.
Roll out the dough to around ⅜-inch thickness on a surface that has been floured lightly.
Slice into little rectangular fingers around 2¾ inches long and 1¼ inches broad.
Leave a little space between each cookie while arranging them on the prepared baking sheet. For a classic shortbread appearance, gently pierce the top with a fork.
To ensure that the molded cookies maintain their form, chill them for 15 minutes.
Until the borders begin to become light golden while the tops are still pale, bake for 15-20 minutes.
Place the cookies on the wire rack to cool fully after allowing them to cool on the baking sheet for five minutes.
These homemade shortbread biscuits are soft, buttery, and slightly crispy, and go great with a cup of tea or coffee
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