Posted by: Jonjon | January 8, 2009

Shortbreads!– Shortbread Meltaways 8.5/10 (rice flour) & Bread – Shortbread Melt in your mouth shortbread 8/10

Bread – Shortbread Meltaways 8.5/10 (rice flour)


• 1/4 cup and 2 teaspoons butter (no substitutes), softened 65g
• 2 tablespoons and 3/4 teaspoon confectioners’ sugar 15g
• 1/4 teaspoon vanilla extract 1ml
• 1/4 cup and 2 teaspoons all-purpose flour 35g
• 3 tablespoons and 1/4 teaspoon cornstarch 25g

This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 21 servings.
1. In a small mixing bowl, cream butter and confectioners’ sugar. Beat in vanilla. Combine the flour and cornstarch; gradually add to creamed mixture. Drop by 1/2 teaspoonfuls onto ungreased baking sheets. Bake at 350 degrees F for 11-13 minutes or until bottoms are lightly browned. Cool for 5 minutes before removing from pans to wire racks.
I did three variations. All turned out pretty good, and the sweetness was perfect.


I used ghee (the Brown Crumbly one) = Umm, the ghee was already kinda in a liquidy state at room temperature since it’s already summer over here. The ghee immediately began to boil at 165 degrees, but after enduring the 8-9 minutes of heat and cooling down, it managed to solidify. The taste was as good as any shortbread, and very crumbly
I used All flour = As expected, the flavor tasted floury, but still as good as any shortbread
I used All Flour + Rice Flour = Now it had form, and more sophisticated (though simple) texture. What the rice flour does to the texture is that it makes it more solid and gritty, and I think it also prolonged the dissolving time in the mouth slightly so you feel as if you are actually eating something solid.

Bread – Shortbread Melt in your mouth shortbread 8/10 (Corn starch)



• 2 tablespoons confectioners’ sugar 15g
• 1 tablespoon cornstarch 8g
• 1/4 cup and 2 tablespoons all-purpose flour 45g

This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 2 dozen.
1. Preheat the oven to 375 degrees F (190 degrees C).
2. Whip butter with an electric mixer until fluffy. Stir in the confectioners’ sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.
3. Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don’t brown too much. Cool on wire racks.

I did three versions. One is with normal flour + normal flour, one is with normal flour + cornstarch.
The sugar content was not that high, so there was not much sweetness and flavor, however the shape and taste was better than what was being sold outside. Could be sweeter, so would add more sugar next time when I make shortbreads again in my next life. These were done in 10 minutes at spoonfuls. Putting the oven for longer made them more crunchy, more brown, and less moist.

These ones actually turned out really beautifully In the oven. Umm, the whipped ones came out really crumbly and kinda like just collapse in your mouth, because it is so delicate, whilst the less whipped ones were just like normal shortbread.
With cornstarch, you get like a slight difference in texture. It gets more form without compromising the taste. However, the rice flour is slightly better. The rice flour seems to be more gritty but not in an unpleasant way and helped to stabilize and enhance the texture.


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