Vanilla Shortbread
6 servings
40 minutes
I love this dough, the shortbread is airy, porous, juicy, not dry. And it's very easy and quick to prepare, and there aren't many ingredients. The shortbread can be used for any cake or pie, I love to bake it and add curd mass on top, and bake for another 10 minutes. Sometimes I add 3-4 tablespoons of cocoa to the dough with flour, and it turns out to be a chocolate shortbread. You can also add raisins and nuts to the dough to taste.
1
Butter or margarine should be soft; if frozen, leave it at room temperature to warm up.
- Margarine: 100 g
2
Preheat the oven to 200 degrees.
3
We mix butter or margarine with sugar and vanilla sugar. We add 1 egg and mix it. We take 2 eggs, separate the whites from the yolks, put the whites in the fridge as we don't need them. We add the yolks to our dough and mix thoroughly.
- Margarine: 100 g
- Sugar: 120 g
- Vanilla sugar: 10 g
- Chicken egg: 1 piece
- Egg yolk: 2 pieces
4
Measure the flour and add the baking powder. Pour it into our mixture and mix thoroughly. The dough should be thick, not too runny, but not stiff! (If it's stiff, add 2-3 tablespoons of milk or water).
- Wheat flour: 250 g
- Baking powder: 2 teaspoons
5
Prepare a deep mold, as the dough will rise 2-3 times. Or small molds to make little cakes. If it's silicone, that's good, you don't need to do anything with it; if it's a regular mold, grease it with oil and dust it with a thin layer of flour.
- Wheat flour: 250 g
6
Pour the batter into our mold or molds, leveling it (if using small molds, fill only halfway). Bake small molds for 15-20 minutes at 180-200 degrees, and the large mold for 25-30 minutes at the same temperature.
7
To check for readiness, poke the cake with a wooden stick (for example, a toothpick); if no raw dough remains on the stick, it is ready.
8
Cool down, remove from the mold. Enjoy your tea!