Monday, 26 March 2012

Yummy Shortbread biscuits

In the weekend my family and I made some short bread biscuits. First I got all the materials to make the cake.The first thing I did was preheating the oven. Then I mixed the butter together with the icing sugar. It looked like creamy melted chocolate but it wasn’t dark brown rather it was a creamy colour. The next step was to add in half a cup of flour and a cup of corn flour. When I started mixing the mixture it turned from nice and creamy to a dough.

Once it turned into a dough it felt soft as a furry animal. I started rolling it 10mm thick. Next I got star biscuit cutter and made star cookies. When I put the biscuits into the oven I had to wait  for 30 minutes to cook. They came out golden brown. After that I pressed on some Coffee Sugar Crystals and put them on the table to cool down. Later when they were finally cooled down they was nice and crunchy.

If you would like to make Shortbread Stars here is the recipe
175g butter, softened
½ cup Chelsea Icing surgar
1 ½ cups plain flour
½ cup corn flour
Pinch of salt

Preheat oven to 150C. Greased or lined an oven tray with baking paper.

Beat butter and surgar until light and fluffy. Sift in flour, cornflour and salt and mix thoroughly with the butter mixture until it forms a dough.

Knead dough, then roll out to 10mm thickness on a floured surface. Press out shapes using a biscuit cutter cutter or cut into triangles and place on oven tray. Press remaining dough together and roll out again, press out shapes until mixture is used up. Bake for 30 minutes or until pale golden.
Makes:30 biscuits
Optional:Press on Coffee Sugar Crystals or Dmerara Surgar for a crunchy topping.


Jay said...

These biscuits sound delicious. I love shortbread when it is made with cornflour. The idea of putting coffee crystals on the top for a crunchy topping makes them sound even more yummy.
I like the way you are using paragraphs, similies and interesting adjectives in your writing Eseki.
Mrs B

Plessius family said...

Hi Eseki,
Thanks for sharing the recipe. I have made shrotbread with grated lemon rind in it and used lavendar sugar, but I have not thought about putting a topping on them - I will try it next time I make some.
You included a lot of descriptions in your writing - it made it really interesting - well done.

Tsana (Karl & Robin's mum)

Hannah said...

Mmm...Hi Eseki I really like how you wrote about those delicious shortbread biscuits. I hope you can make some for us.

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