If you like shortbread these are simple, easy, and fun to make. The dough takes just 5 minutes to prepare and 30 minutes to bake. The perfect snack with a cup of chai.
Shortbread is always an addition to my Christmas platter. Why? I like to add a neutral cookie among all the sweet and Christmasy stuff. And often, I will notice that people tend to enjoy these more.
These are not very sweet and have that wonderful crumbly texture that just melts in your mouth. They are also very versatile. For example, you can add some nuts, chocolate chips, orange zest. You can even color these will edible food color to create colorful shortbread.
The whole thing bakes in about 30 minutes. These are actually done while they are fairly white. So if you want white shortbread just bake them for less time. I do like the nutty flavor when caramelized to a light golden.
- 9 x 9 square baking pan
- Baking tray
- 150 grams Butter room temperature, unsalted
- 100 grams Sugar granulated
- 80 grams All-purpose flour (maida)
- 55 grams Rice flour
- ¼ tsp Baking powder
- ⅛ tsp Salt
- ½ tsp Vanilla extract
- ¼ tsp Rose extract
- 2 drop Almond extract
- Preheat the oven at 170 C / 325 F
- In the bowl of a stand mixer with the paddle attachment, cream butter and sugar until light and fluffy. You can also do this by hand with just a bowl and whisk/spatula.
- Next, add the flour, rice, flour, baking powder, and salt. Combine well. Add the almond, vanilla, and rose extract. Combine well. Don't overmix the dough.
- Press the dough in the prepared baking pan. Smooth the top as much a possible with the back of a spoon. Prick holes with the tings of a fork. Then score the lines to mark squares.
- Bake for 30 minutes until lightly golden. Cool in the pan for 10 minutes then use a knife to cut across the same lines you created before baking to separate the squares
- Cool completely before you store in an airtight container. These will keep for a week if they last that long.
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