Fine shortbread cookies

Ingredients for 1 servings:

• 1 kg wheat flour type 405
• 500 g butter, room temperature
• 500 g sugar
• 2 eggs
• 1 packet of baking powder
• 1 pinch of salt

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 day 2 hours

Based on an old family recipe and very simple. Make sure to prepare the dough the day before.

The dough should definitely be made the day before so that it has enough time to rest. Sift the flour and baking powder into a bowl. Add the butter, sugar, eggs, and a pinch of salt. Knead by hand to form a dough. It takes a while for the ingredients to come together properly. At first, it will be a bit crumbly, but gradually it will form into a firm lump of dough. Knead thoroughly so that all the ingredients are evenly distributed throughout the dough. This takes about 15 minutes. Shape the dough into a roll about 40 cm long and wrap it in cling film. The film prevents the dough from drying out. Let the roll rest in the refrigerator overnight. Take the dough out of the refrigerator about 30 minutes before use, run it in batches through a meat grinder with a biscuit attachment, and shape cookies as desired or in the traditional biscuit design. Place them on a baking tray lined with baking paper, leaving some space between them, and bake. I bake at 160°C fan-assisted oven. This takes about 10 minutes per tray. The exact time depends on the desired degree of browning. While one tray is baking, the next ones can be prepared and baked one at a time. Immediately after baking, the cookies will still be a bit soft. Once they’ve cooled slightly, they can be transferred to a wire rack and stacked. Let the cookies cool completely and store them in cookie tins. This will keep them fresh for a while, but the cookies are usually eaten quickly. I don’t know whether making the dough with a food processor works just as well or whether you have to knead it a bit more. I’ve always used my hands. However, most mixing bowls in food processors are probably a bit small for this amount of dough. Of course, you can halve the amount of dough, but then I don’t think it’s worth the effort. The times given are, of course, only approximate. Making the dough could take 30 minutes. I’ve estimated 1.5 hours for the rolling and baking, but the actual time may vary due to preparation and follow-up work and individual factors. Good luck!