Introduction
Shortbread cookies are a timeless classic, known for their buttery flavor and crumbly texture. These delectable treats have been cherished in various cultures for centuries, making them an essential part of any baker’s repertoire.
Tips for this recipe
- Ensure all ingredients are at room temperature before mixing.
- Carefully measure each ingredient, as precision is key in baking shortbread cookies.
- Use a light touch when handling the dough to maintain its delicate texture.
Why you will love this recipe
The simplicity of ingredients and the heavenly taste of these shortbread cookies make them an instant favorite. The perfect balance between sweetness, buttery richness, and subtle tartness from raspberry jam sets it apart, promising a delightful experience with every bite.
Ingredients
- 2 cups whole wheat flour
- 1/2 cup sugar
- 1 1/2 teaspoons baking powder
- 10 1/2 tablespoons salted butter, room temperature
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 3 tablespoons (about) raspberry jam
Adviced equipments
For making these shortbread cookies, consider using the following equipment:
- Stand Mixer with Paddle Attachment
- Silicone Baking Mat
- Parchment Paper Sheets
- Cutting Board
- Digital Kitchen Scale
- Rolling Pin
- Piping Bags and Tips
- Kitchen Timer
- Cooling Rack
History of the recipe
Shortbread cookies have a rich history that dates back to the 16th century in Scotland. Initially, they were made with almonds and honey, but over time, wheat flour became the primary ingredient due to its availability. The traditional recipe included three parts fat (butter or lard) to one part sugar to two parts flour. Shortbread was traditionally cut into rounds or squares before baking, giving it its name – ‘short’ referring to the crumbly texture resulting from minimal mixing of the dough.
Fun facts about this recipe
The shortbread cookie has a fascinating history and evolved over centuries. Its simplicity made it accessible, allowing for variations across different cultures. Interestingly, raspberry jam is often used in the traditional Scottish version of these cookies, adding an extra layer of flavor that complements the buttery texture.