14/12/2022
❄️ Rich shortbread ❄️
True to it’s name, these were the richest shortbread I have ever made.
Traditional Scottish Shortbread is made with butter, flour and sugar only. In this recipe, i’ve added egg yolks and a lil bit if salt for flavor, resulting to a crumbly dough but also so rich that it kinda melts in your mouth.
Its so rich that it stained my wood counter a looot while working with it. I made a big batch and divided it into two. 1 batch, I used cookie cutters and molds and the other one was rolled.
They are insanely crumbly so those that I cut using molds somehow always gets stuck (the spaceship 5th foto) Those that were cut using cookie cutters were quite fragile, will crumbly at the very slight movement (unicorn, cloud, and the big thingy-idk-what’s-the-shape-called on the 5th foto)
mickey&minnie were cut using a cutter and their faces were stamped. They were baked 24 hours after refrigerating the dough.
The easiest for me were the batch that I rolled out. (Photos 1-3) They had a good rest in the fridge for 48 hours before baking them so the dough turned yellow(er) compared to the ones I baked the day before. These batches also crumbly and buttery probably since the flavor had more time to develop. Check out the next post where I compare both batches side by side.
