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Judul : Rosette Shortbread
link : Rosette Shortbread
Judul : Rosette Shortbread
link : Rosette Shortbread
Rosette Shortbread
The ingredient list for making it is very short, but the taste of this cookie is always the best!
I make it quite often, as my sister loves eating Scottish shortbread (the one that comes in a rectangular shape). But I didn't want to make it, I wanted to make a different kind (or shape).
Today, our shortbread comes in a rosette shape, haha. Anyway, it's still delicious and the main ingredients are butter, icing, and flour as the original one. The milk that we add at the end makes the piping easier (and make the cookie more crunchy) if you don't want to add the milk, you can reduce the flour instead.
For this kind of cookies, using a flimsy piping bag is not recommended, as the bag will break easily ^^.
Using the butter that you love for this cookie as the main taste of the cookie comes from the yummy butter too. Well, I really love this recipe, and I hope you will love it too!!!!
Rosette Shortbread
Makes 20-22 pieces
150 g ...................... Unsalted butter
1/2 tsp ................... Vanilla extract
............................... Pinch of salt
75 g ....................... Icing sugar
180 g ..................... All-purpose flour
2 tsp ...................... Milk
Preheat an oven to 180℃
Line baking sheets with baking paper.
Put the butter, salt, and vanilla into a bowl, and beat until smooth.
Pour the icing sugar into the bowl.
Beat until smooth.
Pour the all-purpose flour into the bowl, and fold to combine.
Pour the milk into the bowl.
Fold to combine.
Put the cookie dough into a piping bag fitted with a 1 cm star nozzle.
Pipe the dough into a 5 cm rosette.
You will get about 20-22 pieces.
Bake for 18-20 minutes.
Let the cookies cool completely.
Rosette Shortbread
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