Shortbread Cookies - blobbing out

Discussion in 'Cookies' started by wonderwoman, Dec 8, 2019.

  1. wonderwoman

    wonderwoman New Member

    Dec 8, 2019
    Likes Received:
    My Canadian aunt gave me a recipe which she uses to make her own cookies.

    BC - Canada
    1&1/2 cups Self Raising flour
    1/2 cup Cornflour
    1 cup Salted butter (add more to make dough bind)
    1/4 cup Sugar (or more to your taste)

    330g Self Raising Flour
    200g Salted Butter (KerryGold)
    100g Sugar (tried Granulated or Caster)

    I've tried and tried adjusting measures into UK 'grams' but cannot stop the mix blobbing out on the tray during bakng.

    I soften the butter 'KerryGold' and mix into the sugar, then into the flour by hand. Have tried to keep the mix to barely binding together.
    Roll out to 3/8" '10mm' thick, then punch out the cookies using either a egg cup or a shot measure glass.
    These are placed on a thin baking tray covered with parchment paper. (Have tried baking directly from rolling or chilling in the fridge for 30mins.)
    The electric oven pre-heated to 180 baked 20/25mins till lightly browned
    During the baking they all blob out joining others aside.

    So where/what I am doing wrong....

    thank you
    Last edited: Dec 8, 2019
    wonderwoman, Dec 8, 2019
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  2. wonderwoman

    Norcalbaker59 Well-Known Member

    Jun 23, 2017
    Likes Received:
    Northern California
    1. plain flour not self rising flour. Shortbread should NOT be leavened.

    2. Mix dough. Roll into a smooth rectangle. Cover with plastic wrap.

    3. Chill dough at least 4 hrs up to 24 hrs.

    you can use up to 80% butter. The UK recipe only has 60% butter in it.

    I baked 3 dozen shortbread cookies today. I use jazz some Kerrygold, some Plugra (an American brand). my recipe has 80% butter in it.


    Norcalbaker59, Dec 10, 2019
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