Melt – In – Your – Mouth Shortbread

This shortbread recipe is so good, it will literally melt in your mouth! Made with just a few simple ingredients, this shortbread is both buttery and crumbly. It’s the perfect holiday cookie or an anytime treat!

Ingredients

• 1 cup butter, softened
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 2 cups all-purpose flour

Instructions

1. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).

2. In a large bowl, cream together the butter, granulated sugar and salt until light and fluffy.

3. Add the all-purpose flour to the mixture and mix on low for one minute, then on high for 3-4 minutes until well combined.

4. Drop dough by spoonfuls onto an ungreased cookie sheet, leaving 2 inches between each ball of dough.

5. Bake in the preheated oven for 12-15 minutes, being careful not to let the edges brown too much. Let cool on wire racks before serving

Nutrition Facts

• Serving size: 1 cookie
• Calories: 107
• Fat: 7 g
• Saturated fat: 4 g
• Unsaturated fat: 2.5 g
• Trans fat: 0g
• Carbohydrates: 11 g
• Sugar: 5.4 g
• Fiber: 0.4g
• Protein : 1.4

What is the secret to making good shortbread?

There are a few key things to remember when making shortbread, if you want it to turn out perfectly every time. First, use butter instead of margarine – this will give the shortbread a richer flavor. Second, avoid overmixing the dough – too much mixing will make the shortbread tough. Third, chill the dough before baking – this helps it to hold its shape and prevents spreading. Fourth, use a rolling pin to roll out the dough for a neater finish. Fifth, grease the baking tin well so that the shortbread doesn’t stick. Sixth, fork the dough before baking – this allows steam to escape and prevents bubbling. Finally, only bake shortbread for as long as it says in the recipe – overcooking will make it dry and crumbly.

What is the difference between English and Scottish shortbread?

When it comes to shortbread, there are two distinct schools of thought – English and Scottish. The main difference between the two lies in the ingredients used.

English shortbread is made with butter as the main ingredient. This gives the cookies a rich, creamy flavor and a soft, melt-in-your mouth texture. Scottish shortbread, on the other hand, uses vegetable shortening or a blend of butter and vegetable shortening. This results in a crisper, firmer cookie with a crunchier texture. The flavor is also different – slightly less sweet than English shortbread.

So which one is better? That’s entirely up to personal preference! If you like your cookies soft and flavorful, then go for English shortbread. But if you prefer a little more bite to your cookie, then Scottishshortbread is the way to go.

What does adding cornstarch to shortbread do?

When added to cake, cookie and shortbread recipes, cornstarch helps create a crumbly and tender dessert-like texture. Commercially, cornstarch is often used as an anti-caking agent. In shortbread recipes, it prevents the formation of large crystals of sugar that can make the final product tough.

Cornstarch is a fine powder made from the starchy endosperm of the maize (corn) kernel. When mixed with water, it forms a thick paste that can be used to thicken sauces or gravies. It is also commonly used as a binder in baking recipes such as pies and cakes.

In cookies and cakes, cornstarch acts as a leavening agent by helping to trap air bubbles released by the baking soda or baking powder in the batter. This results in a softer, more evenly textured cookie or cake with a finer crumb structure. Cornstarch also absorbs moisture which helps to keep baked goods fresh for longer periods of time.

So, when added to shortbread recipes, cornstarch creates a delicate, crumbly texture while also helping to prevent sugar crystals from forming and making the final product tough.

Should butter be at room temperature for shortbread?

No, butter should not be at room temperature for shortbread. It is important to start with butter that is refrigerator-cold in order to prevent the dough from warming up too fast. If the dough gets too warm, it will become greasy and difficult to roll out or cut into shapes. If your dough does become soft or sticky during rolling or cutting, simply place it in the refrigerator for 10-15 minutes to chill the butter.

What does cornstarch do to shortbread?

Cornstarch is a common ingredient in many recipes, including shortbread cookies. It is used to give the cookies a crispy, melt-in-the-mouth texture. Cornstarch also helps prevent the cookies from becoming too crumbly and breaking apart.