Ted Lasso's shortbread biscuits
Buttery, flaky, melt-in-your-mouth shortbread cookies
Equipment
- stand mixer with dough hook attachment
- spatula
- measuring cups and spoons; cup = 250ml, Tbsp = 15ml, tsp = 5ml
- kitchen scale
- baking mouldca 20 x 25cm
- baking paper
Ingredients
- 225 g soft butter
- 75 g icing sugar 3/4 cup
- 250 g wheat flour 2 cups
- 1 tsp vanilla essence
- ¼ tsp salt
- 1-2 Tbsp sugar for sprinkling
Instructions
- Place the soft butter in the mixer bowl and beat until it starts to become fluffy, add vanilla and beat for a while.
- Meanwhile, sift the powdered sugar. Add it to the butter one tablespoon at a time and beat until the mixture is light and fluffy.
- Add flour and salt and mix until just combined.
- Transfer the dough to a baking tray lined with baking paper and smooth it out thoroughly. The easiest way to do this is with your hand. The dough should be no thicker than 10-13 mm.
- Place the dough in the fridge for about ½ hour to chill. At the end of the time, preheat the oven to 150℃. Cut the dough with a sharp knife into narrow rectangles or square cookies. Sprinkle with sugar to make the finished cookies even crispier. Piecz około 50-60 minut, aż stanie się delikatnie złote. Jeszcze ciepłe ciasto pokrój raz jeszcze według wcześniejszych śladów. Wyjmij z foremki i odstaw do wystygnięcia na kratce, o ile znajdziesz w sobie tyle silnej woli...