クッキー（抹茶クッキー）｜table diary 식탁일기さんのレシピ書き起こし
식탁일기 table diary Time required : 40minutes
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ショートブレッド｜Babish Culinary Universeさんのレシピ書き起こし
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Ingredients
- (A) Unsalted butter (returned to room temperature) : 225g
- （A）塩 : 小さじ1/2
- （A）グラニュー糖 : 100g
- 薄力粉 : 340g
Time required
120minutes
Procedure
-
1)
Make the dough
00:39
Put (A) in a bowl and mix well with a whisk.
Add the cake flour, mix with a rubber spatula, and mix evenly by hand. -
2)
Put in a mold and bake in the oven
01:06
Spread a thin layer of unsalted butter (outside the amount) on a 6 x 10 cm heat-resistant tapper.
Add the dough, push it lightly and level it flat.
Bake in an oven preheated to 150 degrees for 1 hour to 1 hour and 30 minutes until the surface hardens. -
3)
Finish
01:25
Remove 2 from the oven and leave it at room temperature for 10 to 15 minutes.
While still in the mold, cut into pieces of your choice and cool at room temperature for about 4 hours.
Point
・ If unsalted butter is hard, warm it in the microwave a little.
・ If you spread a cooking sheet on the mold, you do not need to spread unsalted butter.
・ Mix the ingredients of the dough evenly.
-The finished shortbread can be wrapped in a wrap and stored at room temperature for about 2 days.
・ The required time does not include the cooling time.
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