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Tuesday, January 16, 2018

Traditional Shortbread 3:2:1

Haven’t updated this blog for a long long time! Thanks to Genie who initiated to revive our fb group-MFWL,i am once again “active”. Its great to see familiar faces and new faces sharing their love for cooking and baking again. Big thank you to all who stayed with us despite the group being so quiet.

After i saw Angelin sharing her Earl Grey cookies,i got inspired to bake something similar. So ya,i’ll be sharing a traditional shortbread recipe today. Modified from my old school notes.Yes,my 武林秘籍 of 20 years.Haha! I am glad that i am so sentimental towards old things. Old recipes are simple and yields good results!


  • 20 pieces

You will need:
  • 150g plain flour
  • 100g butter
  • 50g powdered sugar
  • A pinch of salt(omit if using salted butter)
  • 1/4 teaspoon of vanilla paste(optional)
  • A handful of finely chopped dried cranberries
The Preparation: 
  1. Cream butter and sugar till smooth.
  2. Add vanilla paste and mix well.
  3. Add sifted flour and salt till no traces of flour/dough is formed.(do not overmix)
  4. Add cranberries.
  5. Shape into block.
  6. Clingwrap and freeze for 1hr.
  7. Cut with a sharp knife.
The Baking:
  1. Bake in a preheated oven at 160 degrees for 18-20 minutes.(or till edges start to brown a little)
  2. Cool on wire rack before storing in airtight container.
*u can freeze and roll out the dough to do cut outs too

Original Recipe from:Adapted from old school notes

~Indulge in what we make at DeQueenKitchen~

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