Baking time: Shortbread cookies

February 14, 2015



I am such a huge fan on shortbread cookies, Walkers in the UK are my fave cookies ever, in the whole world! But I have always thought it is such a complicated and easy to mess up thing to bake, so I never tried. Today I actually decided that I am going to try, as I really wanted to bake cookies, and looking through the internet I found this super easy recipe at the Joy of Baking , and guess what, they turned out to be easy and so very delicious. Get that Walkers!



What you need:

2 cups (260 grams) all-purpose flour

1/4 teaspoon (2 grams) salt

1 cup (226 grams) butter

1/2 cup (60 grams) confectioners sugar

1 teaspoon (4 grams) vanilla extract 


What we do:

Set oven to 180 C. Cover a baking sheet with baking paper.

In a separate bowl mix flour and salt.

Beat roomtemperature butter with icing sugar and vanilla until smooth and creamy texture is achieved.

Mix the dry ingredients with the butter mixture and beat with mixer. It can be a bit crumby, so get your hands dirty and knead until smooth and nice texture. ( You can put in the fridge for a bit, to get hard and easy to roll. I didn’t do this and was completely fine)

Flour your working surface and roll the dough to about 1/4 inch (about a centimeter). Cut dough in the shapes you want – it is Valentine’s day today, so I am a bit heart obsessed. Transfer carefully the cut dough shapes to the baking sheet. Leave at least an inch between the cookies, as they will expand a bit.

Bake about 8-10 mins or until the edges of the cookies are golden. The more you bake, the more crispy the cookies will be.

Leave to cool on a cooling rack and… enjoy!


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