butter - 150 g
eggs - 2 pcs.
sugar - 80-90 g
flour - 240-280g + 2-3 tbsp. for sheeting
baking powder - 1 tsp.
salt - a tip of the knife
STEP BY STEP RECIPE
Cut shortbread and butter into cubes.
Prepare the dough for the delicious shortbread cookies. Dice the butter, put it in a bowl and leave it for 30 minutes at room temperature.
Beat the shortbread, eggs and sugar with a mixer until fluffy, gradually add the butter.
Beat the eggs with the mixer and sugar until fluffy. Gradually add soft butter without stopping beating. Beat all together for 3 minutes.
Cream the shortbread cookies, sift the flour with the baking powder and salt onto the egg and butter mixture.
On top of the egg and butter mixture, sift the flour with the baking powder and salt. Knead with a mixer fitted with the special hook attachment, but not too long, otherwise the shortbread dough will be too dense.
Form the shortbread cookies into a ball and wrap in clingfilm
Shape the dough into a ball and wrap it in clingfilm and leave in the fridge for at least 30 minutes. The dough will mature and it will be easier to roll out.
Roll out the shortbread cookies with a rolling pin.
Dust the table with flour. Remove the clingfilm from the shortbread cookie dough and place it on the prepared surface. Roll out the dough with a rolling pin to a sheet about 5 mm thick.
Roll out the shortbread and cut out the pastry into different shapes with the little moulds.
From the rolled dough, cut out different shapes with a cookie cutter. Put them on a baking tray lined with baking paper. Preheat the oven to 180°C.
Place the shortbread cookies in a basket and allow to cool.
Place the tray in the oven. Bake for 15 minutes. Then let cool and transfer to a plate or basket. Allow the shortbread cookies to cool completely.