Shortbread Biscuits Dedicated to Yoshida

Name: Shortbread Biscuits Dedicated to Yoshida
Yield: 10 servings
Cuisine: American
Ingredients: 140 grams Cake flour; 75 grams Butter; 35 grams Caster sugar; 1/4 tsp Salt

cookpad.japan @cookpad_jp

My friend Yoshida asked me to make amazing shortbread that tastes just like the Walker's brand. I was able to make something that approached his expectations, but was limited by the butter I used and was troubled by the fact that I couldn't improve it further with the ingredients I had on hand. I wonder if these would turn out better if I used the butter they have over in Scotland.

Try to use caster sugar. You can use either salted or unsalted butter. Please remember to reduce the amount of salt by a pinch when using salted butter. Using cultured butter will improve the flavor. These shortbread fingers are also delicious when made with whole wheat flour. Recipe by Yukiline

cookpad.japan @cookpad_jp

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Ingredients

10 servings

140 gramsCake flour
75 gramsButter
35 gramsCaster sugar
1/4 tspSalt

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Steps

1

Add sugar to the softened butter, and mix until it becomes white and fluffy.
2

Add in the salt. The amount used will depend on the size of the salt grains used, so adjust accordingly.
3

Add in the sifted cake flour (you don't have to sift it if it's too much of a bother).
4

Blend well until the mixture loses its powdery texture. It should be okay if it looks like the dough shown in this photo.
5

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.
6

Cut the bag open and slice the dough crosswise into thin strips. Poke holes into the surface with a toothpick in your desired design.
7

Bake in an oven preheated to 302F/150C for about 35 minutes. All done.
8

These fragrant and buttery shortbread fingers have just the right balance of delicacy and heft.