When preparing shortbread dough, we have to keep principles of pastry making. Above all, we should work quickly, the best is using food processor with chopper.
Just put in all the ingredients, press the pulse button, and let it work. If the dough seems to be too dry, add 1-2 tbsp of cold water.
Then wrap the dough into cling film and put into fridge for at least half an hour.
When cooled, roll the dough between 2 sheets of baking paper, or use silicon pad, slightly sprinkled with flour.
Form required shapes and place them on a baking pan lined with baking paper.
Bake at oven preheated to 170 degrees for about 10 minutes. But because each oven bakes differently, the biscuits need to be taken out as soon as their edges start to get slightly brown.
When cooled, coat with any kind of jam and stick together. Let stand for at least one day.
The dough for shortbread biscuits can be very variable. You can substitute part of the flour with cocoa powder, or ground nuts. Or add a pinch of nutmeg, cardamom, or lemon zest, …
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