I think one of the best “marriages” in the world of gastronomy is complimenting shortbread cookies with a nice cup of aromatic coffee — and yes, sinful as it is, I love ’em both! I need my kopi-O kosong kao daily to kickstart my engine in the morning & another cup of no-sugar iced latte during midday to last me through the rest of day. But, on countless attempts had I failed to bake those perfect shortbread cookies to couple it…
Texture is the key here, and I always ended up churning out batches of what felt like
ginger butter snaps with most online recipes, argh! Rather crestfallen, it’s easier to fix those cravings from a trip down the supermart, or, I’ll blatantly steal HB’s shortbread from his coffee (he doesnt fancy it anyway – so why waste!) — ok, done deal!
Jeanette recently launched her pastry lab blog — I was happily feasting my eyes on her buffet spread of drooling pictures when I paused, folded my arms, frown & stared on what I thought I saw — sure fail shortbread cookies recipe (read on, you’ll know why later). Thou’ she assured that all went well, I was still skeptical about it.
Fast forward a few days after, I was with my Lulu and outta the blue, she asked for butter cookies. Huh? Truth is, all these while I was contemplating to try that weird recipe but honestly I had no courage — nonetheless, we picked up the ingredients (ok, she didnt knew that I didnt perfect ’em).
Cut a long story short… Approaching this recipe with skeptisim, I only had one last hurdle (my taste is always right) to perfect — the texture had to be right!
Adapted from HERE
- 1 cup Sugar
- 2 cups Cornstarch
- 4 cups all-purpose flour — I used Top/fine flour instead.
- Pinch of Salt
- 450G of Butter, at room temperature
- (optional) 1 cup Chocolate Chips
1. Preheat oven at 170’c
2. In a large bowl, mix sugar, cornstarch, flour and salt.
3. Diced the butter into small cubes and add into the bowl of dry ingredients.
3. Using hands, mix all the ingredients until it becomes sandy — not doughlike.
4. Pour the mixture into a pan and press them down into an even mass.
5. Using a fork, prick the mixture about 1″ apart across the entire top — this is to help release the steam as it bakes.
6. (optional) Generously sprinkle the chocolate chips over.
7. Bake at 170’c for 15 minutes, then 150’c for an hour (or until lightly golden brown & a toothpick comes out clean).
8. Remove from oven and let it cool for about 5-10 mins before cutting into your desired size. Continue to cool before removing (thats if you can resist!)
Indeed, I submit to you — the cornstarch is the key to this recipe! I know the receipe calls for alot, and I mean crazy quantity of cornstarch but now it’s my turn (sorry J for doubting) don’t second guess it!. I knew I hit the mark as I was slicing through to get those bite size — the most joyous, crisping sound it made, as shortbread went under the knife. Yet within the mouth, the classic lightness almost like melt in your mouth texture greets you with tender, butter rich taste.
Well, if there’s anything else — I regretted not making more of them!