Despite the lack of flashiness in its appearance compared to Chocolate Chip Cookies and Monster Cookies, the plain and humble-looking shortbread cookies are hard to ignore. Yes, it will never be your first choice, but still, it will be hard to stay away from some shortbread cookie brands that make it more appealing. The cookies taste so beautiful that it makes up nicely for some other shortcomings like the simple composition that contains only 5 ingredients, as well as the simple looks bereft of any flashiness. The taste of shortbread cookies is an epitome of perfection that makes it a must-have among other cookies that look more appealing. The delicate crispness of shortbread cookies is one of its kind, and the buttery cookies have a light airiness that you can easily detect from the crumbling crumbs when you bite them the first time.
Although the recipe is simple, the number of variations will inspire you to experiment and discover the hidden pleasures of new recipes that you might not have come across earlier. The simplicity of the recipes is an attraction for those who want to rediscover the cookies with some personal touch by making them at home.
The origin of the name
Have you ever wondered from where the name shortbread came? The cookie derives its name from the traditional simplistic ratio of sugar and butter (one part of sugar and two parts of butter) that imparts high-fat content to the dough. The result is a soft, buttery crumb that resembles shortcrust pastry that melts in your mouth. The simple recipe of shortbread cookies is the secret of its high attraction. The shortbread cookies are a thorough Scottish biscuit eaten on special occasions, a tradition that started during the Middle Ages and is still followed in Scotland.
Shortbread cookies are different from sugar cookies
To eliminate the chances of confusing shortbread cookies with sugar cookies, you should know what makes these different. The types of ingredients and the proportions are different from these cookies. The most glaring difference is the presence of eggs in sugar cookies, whereas there are no eggs in shortbread cookies. Shortbread cookies are tenderer and form crumbs easily because of their high butter content over the flour. Sugar cookies are sweeter than shortbread cookies.
Refrigerate the shortbread dough
Besides maintaining the right proportion of the ingredients like butter, sugar, vanilla extract, salt, and flour, you must ensure that the dough is compact and does not spread easily when you put it in the oven. To ensure the compactness of the dough, refrigerate it for at least 15 minutes but not more than 30 minutes before putting it in the oven. Extending the refrigerating time will make the dough so firm that it will not roll out easily. Before putting the refrigerated dough in the oven, allow it to sit for about 10-15 minutes at room temperature so that it becomes soft enough to ease the process of cutting and rolling out.
Use all-purpose flour instead of self-rising flour that does not work well for making shortbread cookies. You can use salted or unsalted butter, as it is a personal choice.
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