Melt-in-your-mouth shortbread cookies: the best recipe
What type of butter should I use to get really melt-in-your-mouth shortbread cookies?
Ingredients · Servings 6 people
- 250 g flour
- 125 g sucre
- 125g butter
- 1 egg unit
- 1 pinch of salt
Method · 15 min
- In a bowl, combine the sugar, a pinch of salt, and the egg. Mix well.
- Melt the butter in the microwave or in a double boiler. Add your chosen topping if it needs to be melted.
- Add the flour, melted butter and topping.
- Knead the dough and form it into a ball.
- Sprinkle flour on your work surface and roll out the dough with a floured rolling pin. Cut out different shapes from the dough using cookie cutters or an inverted glass.
- Bake in a preheated oven at 175°C (350°F) on a baking sheet lined with parchment paper for 10 to 15 minutes (depending on the thickness of the shortbread). Watch them carefully and remove them as soon as they begin to brown.
Use softened butter that is pliable but not melted: it will incorporate perfectly with the sugar and give a smoother, more melt-in-your-mouth dough. Salted butter also works, but it will slightly accentuate the salty flavor.
How can I prevent shortbread cookies from spreading too much or becoming misshapen during baking?
Handle the dough as little as possible and place the shortbread cookies in the refrigerator for 20 to 30 minutes before baking. The chilled dough retains its shape and melts slowly during baking, preventing it from spreading.
