Fabulously buttery, tender, sandy textured cookies that are so right with tea or coffee!
In France, these cookies are known as Sables; in Scotland they are called Shortbread. Be soft and gentle while working on this flour, don’t over beat. Remember ‘sandy’ texture is what you need to aim for. I Can never forget this recipe as it was my first at Le Cordon Bleu – the chef who demonstrate this was ooo la la…Chef Patrick, cuisine chef who came in just to teach us this.
- 300 gms Flour
- 150 gms Powdered Sugar
- 200 gms Butter (cold and chopped pieces)
- ¼ tsp Vanilla (powdered).
- Rind of orange
- Pre-heat oven to 160 degree
- Zest ¼ of an orange and keep aside
- Sift together flour, sugar, vanilla and throw it on the worktable.
- Add the cooled and cut pieces of butter to this and start blending this in.
- Add the zest.
- Mix it well till u get a sandy texture.
- Roll it up in a ball and then a log and cut into 4 pieces.
- Chill the 4 logs for 30 mins..
- Egg wash/milk wash the logs and roll it in the caster sugar.
- Slice it and bake for 15 minutes .