Four Clan Kitchen

What we eat everyday

Shortbread Cookies

Posted by fourclankitchen on March 6, 2016

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Shortbread cookies

I loved shortbread cookies and this recipe caught my eye because it had rice flour in it.  In Indian cooking, rice flour is often used in deep frying for providing a crisper texture that all purpose flour cannot provide.  I guess that rice flour is doing the same here.  The cookies have a lovely texture and take about 5 minutes to put together although rolling the dough out is not quite as easy as I thought it would be.  The recipe was taken from the following website, with only a couple of minor changes: adding salt and the demerrara sugar: http://www.rotinrice.com/2013/12/shortbread-stamped-cookies/

 

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Ingredients

1 ¾ cup all purpose flour

¼ cup rice flour

½ c pwd sugar

2 sticks salted butter room temp.   If unsalted butter, add a pinch of salt.

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Method:

  1. Mix the flours together. Set aside.
  2. Using the paddle attachment and a stand mixer or a hand held mixer, cream butter and sugar till fluffy- this takes a couple of minutes.
  3. Add the flour mixture to form a soft dough. Cut dough into 2 equal portions. Saran wrap and refrigerate 15 min.
  4. Roll out first disc between sheets of plastic wrap so that it is about ¼ inch high.
  5. Line 2 cookie sheets with parchment paper.
  6. Cut out cookies using a 3” stamp or a biscuit cutter and place on the prepared sheets.
  7. Bake at 350deg F for 20 min until the edges of the cookies are light brown.
  8. Cool completely on a mesh rack and store in an airtight container.

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Notes:

1. I had trouble rolling the dough and stamping out the cookies (dough was too soft).  I rolled out the second half between sheets of saran wrap,  placed the rolled out disc in the freezer for 10 min and then stamped out the cookies.  This worked pretty well, But maybe I will roll the dough into logs, cool and cut into rounds the next time.

2. I got 18 cookies, although the recipe said 12, so I must have rolled the dough out too thin. Still the baking time of 20 min for first batch and 19 min for subsequent batches was perfect.

3. I sprinkled some demerrara sugar onto onto the rolled out disc and rolled the sugar right into the disc. This added a nice texture.

 

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