But I still had all the ingredients for ShortBread, well more or less, I adjusted the amounts to suit the amount of flour I had left, but still have 3 baking trays of cookies, so plenty. I also used salted butter, well some as I did not have enough unsalted butter and added some vanilla scented/flavoured sugar too.
ShortBread
- 400 gr of plain flour
- 200 gr of corn flour
- 200 gr of icing sugar
- 400 gr of butter (I used 225 unsalted and 175 salted)
- 1 sachet of vanilla sugar
Mix or sift the flours and the sugar into a bowl. Rub in the butter until you have a soft ball. Roll this out to a thickness of about 1cm on a lightly floured worktop, preferable a cool stone top. Cut out in whatever shape you want; since all my cookie cutter have ended up in my atelier they are not really suitable for food any more, so I used a small cup ;-)
Place them on a baking tray lined with baking parchment and leave to cool for at least 30 minutes. Preheat the oven to 180°C (160°C for a fan oven, as I have one and the cookies have gone to soft and than cooked too quick to look like shortbread). Bake them for about 1 hour, leave in a rack to cool. So here they are a bit flatter than usual for shortbread and not so long in the oven either, but they taste fine :-)
I hope I can smell them too in about 2hours ;-)
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