Food recipes
Shortbread Biscuits Dedicated to Yoshida
Shortbread Biscuits Dedicated to Yoshida Ingredients: wheat flour, white, cake, enriched butter, without salt sugars, powdered salt, table Directions: Add sugar to the softened butter, and mix until it becomes white a...
Shortbread Biscuits Dedicated to Yoshida
Ingredients:
wheat flour, white, cake, enriched
butter, without salt
sugars, powdered
salt, table
Directions:
Add sugar to the softened butter, and mix until it becomes white and fluffy.
Add in the salt.
The amount used will depend on the size of the salt grains used, so adjust accordingly.
Add in the sifted cake flour (you don't have to sift it if it's too much of a bother).
Blend well until the mixture loses its powdery texture.
It should be okay if it looks like the dough shown in this photo.
Place the dough in a plastic bag and mold into a square while pressing down firmly.
(Aim for a thickness of about 1.3 mm.)
Let it sit as-is in the fridge for 30 minutes to an hour.
Cut the bag open and slice the dough crosswise into thin strips.
Poke holes into the surface with a toothpick in your desired design.
Bake in an oven preheated to 302F/150C for about 35 minutes.
All done.
These fragrant and buttery shortbread fingers have just the right balance of delicacy and heft.
Ingredients:
wheat flour, white, cake, enriched
butter, without salt
sugars, powdered
salt, table
Directions:
Add sugar to the softened butter, and mix until it becomes white and fluffy.
Add in the salt.
The amount used will depend on the size of the salt grains used, so adjust accordingly.
Add in the sifted cake flour (you don't have to sift it if it's too much of a bother).
Blend well until the mixture loses its powdery texture.
It should be okay if it looks like the dough shown in this photo.
Place the dough in a plastic bag and mold into a square while pressing down firmly.
(Aim for a thickness of about 1.3 mm.)
Let it sit as-is in the fridge for 30 minutes to an hour.
Cut the bag open and slice the dough crosswise into thin strips.
Poke holes into the surface with a toothpick in your desired design.
Bake in an oven preheated to 302F/150C for about 35 minutes.
All done.
These fragrant and buttery shortbread fingers have just the right balance of delicacy and heft.