Delicate piped shortbread cookies

I have had a bit of an obsession with shortbread since I made Christmas cookies, and I have found a recipe that makes a cookie lighter than air and that literally dissolves on your tongue.

Ingredients (makes about 25 cookies)

  1. 125g butter at room temperature – get the best you can buy because you can really taste it
  2. 35g icing sugar
  3. 50g cornflour
  4. 90g plain flour
  5. Good pinch of salt if using unsalted butter

Method

  1. Cream butter and sugar till light and fluffy
  2. Add the flours and mix on low speed till you get a soft dough
  3. Pipe shapes on to a cookie tray lines with parchment paper
  4. Put into the fridge for 30 minutes to help them keep their shape while they bake
  5. Heat oven to 180C while cookies are in the fridge and bake straight from the fridge for 20 minutes until golden brown
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About Carolyn Chan

A girl slowly eating her way around Singapore and farther afield when she's lucky. View all posts by Carolyn Chan

11 responses to “Delicate piped shortbread cookies

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