Hand Mixer - Ideal for blending ingredines smoothly and quickly
Rolling Pin - Used to roll out dough evenly before baking
Biscuit or Shortbread Wax Paper Sheets - For easy removal and storage of the biscuits post-baking without sticking
Silicone Baking Mat - Provides an even nonstick surface for rolling dough, making it easier to achieve consistent shortbread thickness
Bench Scraper - Essential for cutting and portioning the dough into desired shapes before baking
Parchment Paper Sheets - Useful in preventing cookies from sticking to the baking sheet during baking, making clean-up easier
Digital Kitchen Scales (Grams) - For precise measurements of ingredients which is crucial in achieving the perfect biscuit texture and consistency
Stand Mixer with Paddle Attachment - Similar to a hand mixer but more powerful, useful for larger batches or those with limited arm strength
Heavy-Duty Cooling Rack - To cool the shortbread evenly after baking without them sitting in their own steam on the pan
Oven Thermometer - Ensures accurate oven temperature, which is key to getting perfectly baked biscuit shortbreads every time
2 sticks unsalted butter, at room temperature
2/3 cup granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon fine salt
1 1/4 cups unbleached all-purpose flour
1 cup white whole-wheat flour
8 ounces semisweet chocolate
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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