I am always in search of the ultimate recipes and sometimes they are right in front of you. Guess where I found the recipe for shortbread cookies??? On the back of the cornstarch box available here in Canada. The first ingredient for these cookies is, of course, cornstarch. An easy recipe which yields a soft, delicate dough. Rolled, cut into various shapes, decorated with sprinkles and baked at a low temperature of 300 F or 150 C to maintain the white colour. These shortbread cookies literally melt-in-your-mouth.
The original recipe is adapted with the inclusion of vanilla extract. If the dough is too soft and difficult to handle, just refrigerate till firm. An easy way is to make round balls, lightly flatten and bake. I prefer the difficult route of rolling, cutting the dough into various shapes and decorating the cookies to represent the holidays. They look attractive, tender and buttery in taste. Shortbread originated in Scotland, often baked for Christmas and special occasions.
Cornstarch is a powder made from the kernel of the corn. It is commonly used to thicken gravy, soups, sauces, in Chinese dishes, baking, to make corn syrup, corn sugar, adhesive for paper and fabrics. Not a rich source of vitamins and minerals but high in calories, low in saturated fat and sodium. Beneficial for oily skin, rash and oily hair. An important ingredient to have in the pantry as it has incredible uses outside the kitchen too.
The original recipe is adapted with the inclusion of vanilla extract. If the dough is too soft and difficult to handle, just refrigerate till firm. An easy way is to make round balls, lightly flatten and bake. I prefer the difficult route of rolling, cutting the dough into various shapes and decorating the cookies to represent the holidays. They look attractive, tender and buttery in taste. Shortbread originated in Scotland, often baked for Christmas and special occasions.
Cornstarch is a powder made from the kernel of the corn. It is commonly used to thicken gravy, soups, sauces, in Chinese dishes, baking, to make corn syrup, corn sugar, adhesive for paper and fabrics. Not a rich source of vitamins and minerals but high in calories, low in saturated fat and sodium. Beneficial for oily skin, rash and oily hair. An important ingredient to have in the pantry as it has incredible uses outside the kitchen too.
Shortbread Cookies
(Yields 18)
Ingredients:
1/2 cup cornstarch (also known as cornflour)
1/2 cup icing sugar
1 cup all purpose flour or maida
3/4 cup butter
1/2 teaspoon vanilla extract
Method:
Sift the dry ingredients; cornstarch, flour and icing sugar.
Using an electric beater, cream butter till light and fluffy. On low speed, mix in the dry ingredients, one spoon at a time till the mixture resembles fine crumbs. Add vanilla essence and use a spatula to scrape sides. With your fingers, gently form into a soft dough. Cover with plastic wrap and refrigerate for 1 hour.
Preheat oven to 300 F or 150 C.
Line two baking trays with parchment paper.
Lightly flour surface and divide dough into two. Roll very gently, each into 1/4" thickness. Cut into desired shapes and decorate with sprinkles. Utilize every scrap and piece of dough to make a cookie. (You will notice cracks while rolling, don't worry, just smoothen and roll gently.)
Lift each cookie carefully and place on lined baking tray.
Bake for 15 minutes or until sides turn light brown.
Cool completely and store in an airtight container.
(Yields 18)
Ingredients:
1/2 cup cornstarch (also known as cornflour)
1/2 cup icing sugar
1 cup all purpose flour or maida
3/4 cup butter
1/2 teaspoon vanilla extract
Method:
Sift the dry ingredients; cornstarch, flour and icing sugar.
Using an electric beater, cream butter till light and fluffy. On low speed, mix in the dry ingredients, one spoon at a time till the mixture resembles fine crumbs. Add vanilla essence and use a spatula to scrape sides. With your fingers, gently form into a soft dough. Cover with plastic wrap and refrigerate for 1 hour.
Preheat oven to 300 F or 150 C.
Line two baking trays with parchment paper.
Lightly flour surface and divide dough into two. Roll very gently, each into 1/4" thickness. Cut into desired shapes and decorate with sprinkles. Utilize every scrap and piece of dough to make a cookie. (You will notice cracks while rolling, don't worry, just smoothen and roll gently.)
Lift each cookie carefully and place on lined baking tray.
Bake for 15 minutes or until sides turn light brown.
Cool completely and store in an airtight container.