Crunchy, buttery shortbread goodness with brown sugar…
I saw the recipe for shortbread cookies made with brown sugar on a pack of brown sugar – obviously! – when I bought it from US, while wanting to bake something with it. Since then, the idea is stuck in my mind. Shortbread can be called the world’s easiest cookie – hardly three ingredients, sugary, buttery, deliciousness! The only thing this recipe does is to use brown sugar instead of regular sugar, and therefore you get a delicious caramel flavor when baked. What better time to make this the second cookie in the theme “Kids Delight – Cookies” for this week of the Blogging Marathon #147.
Like I mentioned, this recipe is a little no brainer. I chose not to add any flavoring to the cookie, though you may add an extract of choice to it. I did add a pinch of salt to balance out the sweetness. The amount of sugar used is quite minimal in my recipe. I have used light brown sugar, but if you use the dark variant, the color will be even more pretty. This batch made around 12 cookies that disappeared in no time. Next time, I will try to make a bigger batch, In Sha Allah… Hehe… Off to this recipe…
Brown Sugar Shortbread Cookies
- 120 gm butter softened
- 1/4 cup brown sugar
- A pinch of salt
- 1 cup plus 2 tbsp all purpose flour
- Beat the softened butter, sugar and salt till fluffy.
- Fold in the flour till all combined.
- Shape the batter into a log and wrap with a clingfilm.
- Chill the dough for at least an hour or more if possible.
- Preheat the oven to 180 degrees. Line a baking pan with parchment paper.
- Take the dough from the fridge, remove the film and slice them into 1/2 inch thick cookies - makes 12 cookies roughly. Line them up on the tray.
- Bake for 12 to 15 minutes till just set. The cookies will still be soft. Allow to cool on the pan for five minutes before transferring them to the rack to cool completely.