Ingredients and Weight:
- All-purpose flour: 2 cups (240g)
- Unsalted butter (cold and cubed): 1 cup (2 sticks or 226g)
- Granulated sugar: 1/2 cup (100g)
- Baking powder: 1 teaspoon (5g)
- Salt: 1/4 teaspoon (1.5g)
- Vanilla extract: 1 teaspoon (5ml)
- Cold water: 2-4 tablespoons as needed
- Filling (optional):
- Jam, preserves, or fruit compote of choice
Preparation Time:
15 minutes
Cooking Time:
18-20 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a large bowl, whisk together the flour, baking powder, and salt.
- Add the cold cubed butter to the dry ingredients and use your fingers to work it in until it resembles coarse crumbs.
- Stir in the sugar and vanilla extract.
- Gradually add cold water 1 tablespoon at a time, until the dough just comes together. Do not overmix.
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat oven to 375°F (190°C).
- On a lightly floured surface, roll out the dough to 1/4-inch thickness.
- Cut out cookies using a 3-inch Welsh-themed cookie cutter (such as a dragon, leek, or harp).
- Place cookies on a parchment paper-lined baking sheet.
- Bake for 18-20 minutes, or until golden brown around the edges.
- Let cool on a wire rack before filling (optional).
Nutritional Information:
Per cookie (without filling):
* Calories: 120
* Fat: 7g
* Carbohydrates: 15g
* Protein: 2g
Dish Characteristics:
- Buttery, crumbly shortbread cookies
- Welsh-themed designs
- Perfect for tea time or as a sweet treat
User Comments:
- "These cookies were absolutely delicious! The Welsh designs were a fun touch." - Sarah
- "I love the crumbly texture and the subtle sweetness. They're the perfect accompaniment to a cup of tea." - Michael
- "These cookies were a hit at my party. They're so easy to make and everyone loved them." - Emily
Special Precautions and Tips:
- Use cold butter and cold water to keep the dough from becoming tough.
- If the dough is too dry, add more water 1 tablespoon at a time. If it's too wet, add more flour 1 tablespoon at a time.
- Let the cookies cool completely before filling them to prevent the filling from seeping out.
- If you don't have a Welsh-themed cookie cutter, you can use any other shape you like.
