Shimmering angel shortbread
Delight your taste buds with our Shimmering Angel Shortbread recipe! Made with creamy butter, a touch of sugar, and a blend of white rice and all-purpose flours, this heavenly treat is perfectly flavored with vanilla extract. Discover the secret to luscious, melt-in-your-mouth shortbread that shimmers with every bite.
- 07 Apr 2024
- Cook time 30 min
- Prep time 90 min
- 12 Servings
- 5 Ingredients
{'title': 'Shimmering Angel Shortbread', 'description': "Delight in the heavenly taste of Shimmering Angel Shortbread, a delicate and buttery treat that's perfect for any occasion. This simple yet elegant recipe combines the richness of butter with the unique texture of rice flour, creating a melt-in-your-mouth experience. Whether you're a seasoned baker or a novice in the kitchen, this shortbread will surely impress."}
Ingredients:
Instructions:
Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
In a large mixing bowl, beat the softened butter with an electric mixer or a whisk until it becomes creamy and smooth.
Gradually add the sugar to the butter, continuing to beat until the mixture is light and fluffy. Then, add the vanilla extract and mix until well combined.
Sift the white rice flour and all-purpose wheat flour together to ensure they are well combined and free of lumps.
Gradually add the flour mixture to the butter and sugar mixture, stirring with a wooden spoon or spatula until the dough starts to come together. The dough should be soft but not sticky.
Turn the dough out onto a lightly floured surface. Gently knead it until it forms a smooth ball. If the dough is too sticky, add a little more all-purpose flour, a tablespoon at a time, until it becomes manageable.
Using a rolling pin, roll the dough to about 1/4 inch thickness. If you prefer thicker shortbread, you can roll it slightly thicker.
Use cookie cutters to cut the dough into your desired shapes. Alternatively, you can shape the dough into a rectangle and then cut it into squares or rectangles with a knife.
Carefully transfer the cut-out dough pieces onto the prepared baking sheet, leaving a little space between each piece.
Bake in the preheated oven for 20-25 minutes or until the edges of the shortbread are just starting to turn golden. The shortbread should remain fairly pale.
Remove the baking sheet from the oven and allow the shortbread to cool on the sheet for about 5 minutes. Then transfer the shortbread to a wire rack to cool completely.
Once cooled, these shimmering angel shortbread cookies are ready to enjoy. They are perfect as a part of afternoon tea or as a delightful treat on their own.
Tips:
- Use High-Quality Butter: Opt for unsalted, high-quality butter as it significantly enhances the flavor of your shortbread. Ensure it is at room temperature for easy mixing.
- Measure Flour Correctly: Spoon the flour into your measuring cup and level it off with a knife for precise measurement. This prevents the shortbread from becoming too dense.
- Chill the Dough: Chilling the dough for at least 30 minutes before baking helps the shortbread retain its shape and accentuates its texture.
- Do Not Overmix: Mix the dough just until the ingredients are combined. Overmixing can lead to a tough, less tender shortbread.
- Use a Gentle Hand: When pressing the dough into your baking pan or rolling it out, handle it gently to avoid compressing it too much, which could affect the final texture.
{'final_thoughts': "Shimmering Angel Shortbread is a timeless classic that brings a touch of sophistication to your dessert table. With its perfect balance of buttery richness and light texture, it's a treat that's sure to please. Follow our tips to achieve the perfect shortbread, and enjoy the process of creating something truly delightful. Happy baking!"}
| Nutrition Facts | |
|---|---|
| Serving Size | 50 grams |
| Energy | |
| Calories 250kcal | 10% |
| Protein | |
| Protein 2.55g | 2% |
| Carbohydrates | |
| Carbohydrates 27g | 7% |
| Fiber 0.51g | 1% |
| Sugar 9g | 9% |
| Fat | |
| Fat 16g | 18% |
| Saturated 8g | 28% |
| Cholesterol 44mg | - |
| Vitamins | |
| Vitamin A 140ug | 15% |
| Choline 6mg | 1% |
| Vitamin B1 0.05mg | 5% |
| Vitamin B2 0.00mg | 0% |
| Vitamin B3 0.34mg | 2% |
| Vitamin B6 0.02mg | 1% |
| Vitamin B9 6ug | 1% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.02mg | 0% |
| Vitamin K 1.33ug | 1% |
| Minerals | |
| Calcium, Ca 8mg | 1% |
| Copper, Cu 0.05mg | 0% |
| Iron, Fe 0.22mg | 2% |
| Magnesium, Mg 8mg | 2% |
| Phosphorus, P 33mg | 3% |
| Potassium, K 33mg | 1% |
| Selenium, Se 3.59ug | 7% |
| Sodium, Na 2.62mg | 0% |
| Zinc, Zn 0.28mg | 3% |
| Water | |
| Water 6g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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