Shortbread Cookie

Shortbread cookies are deceptively simple, with just three primary ingredients: butter, sugar, and flour. But making the perfect shortbread cookie actually requires a good understanding of how these ingredients interact and how to manipulate them to achieve the desired texture and flavor. The texture of shortbread cookies comes from the high ratio of fat (from the butter) to flour, and differentiation in final product could come from the type of sugar used. Powdered sugar gives a more delicate, melt-in-the-mouth texture while granulated sugar gives more crunch to the cookie. Another common issue many face is over-baking the shortbread, where it ends up darker and harder than it ideally should be. It's important to remember that shortbread cookies should be pale and not golden brown, so keep a close eye on them in the oven. A helpful tip for shortbread cookie baking success is to chill the dough before baking. This step helps to firm up the butter and prevent the cookies from spreading while baking. And if you prefer your shortbread extra crumbly, consider adding a bit of rice flour or cornstarch to your dough. It changes the crumb structure and creates a more tender cookie. Also, do not deter from playing around with flavors - whether with zests, extracts or spices.