Eggless Short Bread Cookies Food

EGGLESS SHORT BREAD COOKIES

Steps:

• Cream sugar and Butter, add Vanilla.
• Mix dry ingredients together, then add to creamed mixture.
• The batter is quite dry due to lack of liquid so you have to kneed it a bit to mix and shape your cookies, try not to over kneed.
• Bake at 350 degrees for 15 minute.
• So easy , so delicious !

EGGLESS SHORT BREAD COOKIES

Steps:

• Preheat oven to 175 Degrees Celsius.
• Line some trays (around 2-3) with baking paper.
• Combine butter and sugar in a bowl, and mix until it gets lighter and fluffier. (If the butter is too hard, microwave it for about 40 seconds or make sure it's soft enough to whisk).
• Add vanilla and milk to the butter and sugar mixture. (You can choose the amount of vanilla you want to use).
• Combine salt, flour and baking powder in a separate bowl. (Preferably a bigger one than the one in the which the sugar mixture is in).
• Combine the dry and wet ingredients, using either a whisk or your hands. The dough should be a bit sticky at this point.
• Add extra flour as needed until dough becomes less sticky. I used around 3 Tablespoons, because you don't want the dough to be too tough or sticky.
• Form 12 equal-sized balls, or vary it to the size you want. The smaller the cookies, the more cookies you get, but don't make them too small or big. Place the balls into the trays. Flatten the balls a bit to help them expand. Don't keep the balls too close otherwise they will stick together.
• Bake the cookies for 8-10 minutes, or until the bottom is golden brown.

EGG-FREE COOKIES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Cream the butter and sugar together using a wooden spoon or an electric whisk in a large bowl until light, fluffy and golden.
• Stir in the vanilla, flour, baking powder and chocolate chips. Add 1 tbsp water to bring the mixture together if needed, and the cocoa powder to make them chocolate cookies, if you like. Bring the dough together into a ball with your hands.
• Sprinkle some flour over your work surface and the dough. Roll out the dough until 3mm thick and, using cookie cutters, cut them out and lay them out on lined baking sheets, spacing them well apart.
• Bake for about 12 mins or until golden brown. If baking on two trays, swap the trays over halfway through cooking. Leave on the baking sheets for 5 mins, then transfer to a wire rack to cool. Will keep in an airtight tin for three-four days.