Tuesday, January 15, 2008

Nan's Shortbread

Mr Redneck have given these shortbread the thumbs up and said they were very moreish.

Cookie press shortbread
I didn't want to make it into the traditional shaped shortbread but have instead used my Sawa Cookies press. The press started with small size cookies but half way through the size changed to big ones... I have no idea why! The press must have read the thoughts of Mr Redneck who like big biscuits whereas I like them small and cute.

Nan's Shortbread
I have given these out as Christmas gifts and the feedback I received was all positive except for the smart remarks on the 'cute' size. These would be ideal for Chinese New Year as well which is just round the corner.

Makes 24 small + 30 normal size cookies

200g butter, room temperature
90g caster sugar
60g cornflour
270g plain flour
½ tsp baking powder
¼ tsp salt

1. Cream butter and sugar until light and fluffy.

2. Sift the flours, baking powder and salt into butter mixture. Beat on low speed until mixture comes together in a ball.

3. Transfer to a floured surface and knead lightly.

4. If making into the traditional shape, divide mixture in two and roll into sausages about 2.5-3cm in diameter. Cover with plastic wrap and refrigerate at least 30 minutes or overnight before cutting.

5. If using a cookies press, the dough can be used immediately. Press cookies into buttered trays.

6. Sprinkle top with extra sugar (optional). For extra effect prick with a fork.

7. Bake in preheated 150C oven for 15-20 minutes. It is done when the bottoms are lightly brown.

Recipe : Ardnas @ LifeStyleBlock (adapted)


Anonymous said...

These Cookies looks Yummilicious! I have been thinking about getting a cookie press. What are your thoughts? Any particular ones are better?

Sinner said...

Thanks Tricia. I have never tried other cookie press before so won't be much help.

But I do know cookie press are notorious for being fussy about the consistency of the dough. However I find it so much faster to shape cookies this way.

Little Corner of Mine said...

What a lovely cookies and so suitable for CNY.

I had a hard time with my cookie press, when the dough was hard, it's just so darn hard to press it out and when the dough was soft, it's basically just leak through, what a mess I created and ended out just rolled and cut with a cookie cutter. :(

Sinner said...

LC of Mine,

Thanks. Have to agree, cookie press have a mine of their own - very temperamental piece of gadget ever invented. Though when it does work it is an effortless way of churning out different shape cookies.

Looking at my photos, you would think I used 4 different plates but in fact only 2 was used. It decided to change shape halfway, not that I minded. lol

jadepearl said...

Your cookies looks delicious!!! Salivating leh...

Kong Hei Fatt Choy to you and your family!

Sinner said...

Thanks jadepearl.

Kong Hei Fatt Choy !

Anonymous said...

They are just delicious..however mine took very long to brown..about 35 mins (3 full trays in oven) & the colour is not so golden brown as yours..

Sinner said...

Thats the nature of shortbread - they do take ages to cook. They are done when they take on a creamy colour (the bottom pic). The golden colour in the top pic is most probably caused by the lighting. They do look a bit pale - that was why I give each a red dot to pretty them up. haha
However what do matters is they taste delish.

I see you are steadily stockpiling cookies for Chinese New Year ;)

Beekey said...

Hi, can i ask what the little red dot is? also for the peanut cookies ive got some peanuts but they are salted, can i still use them?

Sinner said...

Hi Beekey,

Those little red dots are actually bits of cherry to make the shortbread look more festive as that batch was for christmas.

Better to use plain unsalted nuts for the peanut cookies.

LinkWithin Related Stories Widget for Blogs