Let’s keep it short and sweet. Just like shortbread. Sorry.
Because my plans failed so miserably last weekend, I rushed through this week to cover up. And luckily, these cookies take next to no time to make.
Butter, flour, sugar, mixed into a no-fuss dough, patted out into whatever shape you please, cut out, and baked. Ta da. Oh and drizzled with chocolate because everyone is a bit dressed up during the holidays.
Also, if you’re reading, massive hugs to you, Secret Santa, for these beautiful plates!
You should make these cookies, because I know I can’t be the only one in a spin this month. They’re worth all the non-effort you will put in 🙂
The shortbread is the same as the one from these amazing mince pies. Which are so good, that they really need to make an appearance on your Christmas table. Start soaking those fruits!
Ok, about this shortbread dough. While you’re trying to cut out shapes, it will feel like the dough will never come together. It does. I promise. Remember not to chill the dough beyond 15 minutes, especially if you live in a cold place (lucky you). It just takes the warmth of your hands, and the goodness of your soul to get it to cooperate.
Once you’ve gotten past that, you will have crunchy, buttery cookies that will remind you, in a good way, of a simpler time.
Unfortunately the lemon zest I added didn’t show up at all in the final baked cookie, but I have a feeling orange zest might because its stronger. Let me know!
The chocolate ganache drizzle is optional and unless you have some excess energy on a weekday morning, like I apparently do, you can totally go without it.
Funnily enough, these cookies remind me of Pune’s Shrewsbury biscuits. Anyone tried them? The resemblance is uncanny 🙂 Technically, two cookies in one!
This recipe does not have a fixed number of cookies it yields. It depends on the size of your cookie cutter. You could also choose to simply roll out small dough balls and bake them as round cookies. Double the recipe if you’re hosting a large party 🙂
What you’ll need:
100 gms cold butter, cut into cubes
175 gms flour
50 gms caster sugar
Dark chocolate and cream for the ganache drizzle, optional
What to do:
1. Rub the butter into the flour in a large bowl till the mixture resembles breadcrumbs. This will take about 10 minutes.
2. Add the sugar and mix with your hands till a crumbly dough starts to form. A shapeless form is fine since the dough has no liquid to hold it together.
3. Tip the dough out onto a sheet of clingfilm, pat it into a rough ball and chill for 10 to 15 minutes.
4. In the meantime, preheat the oven to 180 C and grease a baking tray or line with a silicone sheet.
5. Unwrap the chilled dough, lay it down on a clean, lightly floured surface and begin pressing it into a flat disc. The thinner you make it, the crispier the cookies, so this depends on what texture you’re going for. The dough will be crumbly, but in a few seconds, it will start to soften. Use a rolling pin if it makes it easier.
6. Cut out the shapes you like, lift them off with a palette knife or a flat, broad spoon and lay it on the prepared tray. Bake for 10 minutes until browned and slightly puffed. Adjust the baking time depending on the size and thickness of your cookies. Repeat with the remaining dough by gathering it up and rolling it out as many times as needed.
They’re phenomenal warm and as is, but once they have cooled, you can drizzle them with a chocolate ganache made by melting one part chocolate with two parts cream. Happy baking!