Shortbread cookies....

Wow.... who knew that when you're a chef you actually do very little cooking and baking at your own house! I know, I probably shouldn't be surprised by that, but I still am... It's not that I don't want to cook and bake at home, or that I'm fed up with it (noooo, it's still the biggest love and passion of my life) it's just... I simply don't have that much time anymore... Yes, working as a chef involves crazy hours! Recently I'm on breakfast shifts, which basically means getting up at ungodly hours (around 5am...) and as a result passing out at around 8 pm! And evenings are where my "me time" - for baking, cooking, writing, reading books cookbooks, watching movies etc. But.... saying all that - I wouldn't change a thing! I'm living my dream at the moment and it finally feels like I've found "my place" where I fit just right! :)

Those of you who briefly followed my journey of becoming a chef, know that I didn't really cut, nor burn, myself during the training. Well, a lot has changed since then! I'm in a professional kitchen for about 6 weeks now, which resulted in slicing off half of my fingernail (including some of the meaty bits underneath...),lots of many cuts, not even worth mention, as they happen almost on a daily basis ;) and.... a nasty burn, after which I'm 1000% sure I'll have a scar.... NOW I know why all the chefs have tattoos all over their hands - to cover all the marks and scars! :P

But, going back to the recipe. It's something I did with my two little sous chefs - quick, and simple that even 4 and 6 year old can master :) This recipe for very delicious, not too sweet, very short cookies isn't mine, unfortunately, it's from Paul Hollywood's "How to bake". This one is definitely a keeper! As always, Paul didn't disappoint ;)

How to make it...

- 225 g unsalted butter
- 110 g caster sugar
- 225 g plain flour, plus extra for dusting
- 110 g cornflour
- pinch of salt
- extra sugar for dusting on top

Lightly butter 2 trays, or line with baking parchment.
Put the butter and sugar into a large bowl and cream together, using an electric hand-held whisk or wooden spoon, until light and fluffy. Sift the flour and cornflour into the bowl, add the salt and mix together until smoothly combined. Tip the mixture out onto a lightly floured surface and knead to a soft dough.
Roll out the dough between 2 pieces of baking parchment to a thickness of 1 cm ( personally I didn't do it between parchment paper, it was OK done the "normal" way). Prick the dough all over with a fork and cut into triangles or whatever shapes you like, using a knife or a biscuit cutter. Re-roll the scraps once to cut more (if you re-roll too many times the dough may start to get greasy). Put the shortbreads on the prepared baking trays and chill for at least 30 minutes.
Meanwhile, heat your oven to 170°. Bake the shortbreads for about 20 minutes, until just turning golden brown at the edges. Leave on the baking trays for a few minutes to firm up slightly, then lift the shortbreads onto a wire rack. Dust with sugar and leave to cool. They will keep in an airtight container for 3-4 days.


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