Canadian shortbread cookies: the best recipe
Ingredients · Servings 25 shortbread cookies
- 1 egg yolk
- 95g of soft butter
- 135 g of cassonade
- 1 teaspoon of liquid vanilla
- 100 g peanut butter
- 150 g of flour
- 50 g of chocolate
- 1 pinch of baking soda
Method · 37 min
- Preheat the oven to 180°C (gas mark 6).
- Using a wooden spoon, mix the egg yolk with the butter and brown sugar until you obtain a smooth mixture.
- Add the vanilla extract and peanut butter. Mix.
- Stir in the flour and baking soda. Mix.
- Form balls the size of a large walnut and place them on a baking sheet lined with parchment paper, taking care to space them out.
- Flatten them slightly with the back of a fork and bake for 12 minutes.
- Remove the baking sheet from the oven and let the shortbread cookies rest for 5 minutes, then transfer them to a wire rack to finish cooling.
- Rest:
Add the liquid vanilla and peanut butter. Mix.
Stir in the flour and baking soda. Mix well.
