Shortbread Biscuits

Shortbread Biscuits

1. After the butter is cut into small pieces and softened, add fine sugar and beat with a whisk until the color becomes lighter and the volume is fluffy. Add egg yolks and continue to beat for a while

2. The butter after being beaten is as shown in the picture. Sift the low-gluten flour into the butter

3. Use a rubber spatula to mix well so that the flour and butter are completely mixed to form a moist dough. Knead the dough round and flatten it, place it in the middle of two oiled paper or fresh-keeping bags, and roll it out with a rolling pin into a dough sheet with a thickness of about 0.6-0.7cm (rolled out to be thicker than ordinary biscuits. The dough won’t stick to the rolling pin and chopping board)

4. After rolling it out, tear off the greased paper on the surface, use a knife to cut off the irregular part of the dough to make it into a rectangle, and then cut it into small rectangles. Place the cut biscuits on the baking tray. Leave enough distance between each biscuit. The extra dough cut off can be rounded and rolled out again for use

5. Put the baking tray into the preheated oven at 180℃, and bake for about 14 minutes

Tips:

1. After mixing flour and butter into a dough, if it is too soft, put it in the refrigerator for a while to make the dough a little harder. The dough texture of this biscuit is relatively loose, so be careful when shaping it. Don't roll the dough too thin, and be careful when holding it to avoid deformation of the biscuit. You can use a scraper or a small spatula to help scoop up the cut cookie dough and place it on the baking tray;
2. Don't knead the dough too much, just mix it until the flour and butter are completely mixed. Excessive kneading will harden the taste. Although the edges and corners of the cut dough can be kneaded and rolled out again, the taste of the finished biscuits will be slightly harder than the first one;
3. The biscuits are thicker than ordinary rolled and shaped biscuits. If the inside of the biscuits is still a little soft after baking and cooling, it means that the inside of the biscuits is not fully baked. Put it in the preheated oven at 170°C and bake it for 3-5 minutes depending on the situation. Can
4. This is the second recipe I tried after getting the Changdi oven CKTF-32GS. Although the shortbread biscuits are simple to make, they have a single color and are easy to be unevenly colored. Whether a beautiful shortbread biscuits can be baked can almost be a powerful basis for testing whether the oven temperature is uniform. Facts have proved that Changdi’s oven with 6 heating pipes on top and bottom is quite evenly baked!