Creamy Shortbread Cookies

Name: Creamy Shortbread Cookies
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 95g Low-gluten flour; 40g butter; 25g egg; 8g milk powder; 8g Coconut milk powder; 35g Powdered sugar; Some Egg liquid

by Jun Bak

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

There is a secret to making the shortbread more crispy and delicious. This is a simple, fast, and very tasteful biscuits.

Because of its simplicity, its failure rate is almost zero, making it extremely suitable for home production. It takes less than 20 minutes from preparing the materials to putting them in the oven. Then, wait for others to praise you, "Wow, the biscuits you made are much better than the ones you bought!" Let's!

As for the tips to make shortbread cookies more crispy and delicious, you will know after reading the tips. "

Ingredients

Creamy Shortbread Cookies

1. After the butter is softened, add powdered sugar and beat with an electric whisk. Add the egg liquid in 2 times and continue to beat. Dispatch until the butter is fluffy.

2. After sifting the low-gluten flour, mix it with milk powder and coconut milk powder and pour it into the butter.

3. Mix well with a spatula to form a batter (this is a slightly dry batter, but it can be smoothly kneaded into small balls. Please adjust the amount of ingredients according to the actual situation. If the batter is too dry, you can add more eggs; on the contrary , The batter is too thin, you can add a little more flour).

4. Take a small piece of batter and knead it into a small ball with your hands.

5. Squeeze the small round ball into the shape of a small round cake and place it in a baking tray.

6. Brush a layer of egg liquid on the surface of the small round cake, put it into the preheated oven at 170℃, and bake for about 18 minutes. The surface of the small round cake will be golden and ready to be out of the oven.

7. Finished picture.

Tips:
1. The coconut milk powder in the ingredient list is the white powder of dried coconut milk. It is the "secret" that makes this shortbread taste unique. Coconut milk powder does not bring obvious coconut aroma to the shortbread cookies, but it makes the shortbread scent more layered (note that coconut milk powder is not coconut paste). If coconut milk powder is not available, you can use the same amount of milk powder instead.
2. Before baking the shortbread cookies, press a piece of almond or cashew nut on the surface, which is the small shortbread cookies.
3. The baked shortbread will have a crispy texture inside and outside after cooling. If the heart becomes soft after cooling, it means that the heat is not enough. You can put it in the oven and rebake for a few minutes.
4. The whole egg liquid brushed on the surface can also be replaced with egg yolk liquid, and the surface of the baked shortbread will be darker and more golden.