Shortbread cookies are delicious, crumbly and buttery cookies, perfect for breakfast or an afternoon snack. They are simple to make and keep well for a long time.
Mix the butter, sugar and egg yolks, crumbling them with a spatula because this delicate dough can be altered by the heat of your hands
Gradually add the flour and potato starch; the mixture should not be too crumbly
Roll out into a thick sheet with a rolling pin
Use a pastry wheel to cut out many rectangles
Bake them in a moderately hot oven for 20 minutes
Dust them with powdered sugar, or if you prefer, sprinkle with sugar crystals before baking
Stand mixer
Pastry wheel
Italy
| Energy (kcal) | 365.23 |
| Carbohydrates (g) | 37.93 |
| of which Sugars (g) | 12.23 |
| Fat (g) | 21.59 |
| of which Saturates (g) | 11.92 |
| Protein (g) | 6.91 |
| Fiber (g) | 0.49 |
| Sale (g) | 0.05 |
