Step-by-Step Cakes by DK Publishing

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Shortbread variations

egg yolk, and mix well to combine. Mix in

the flour, then the pecans, and bring the

ingredients together to form a rough dough.

2 Turn the dough out onto a lightly floured

work surface and knead it to form a smooth

dough. Roll into a log about 8in (20cm) long.

If the dough seems too soft to cut, refrigerate

it for 30 minutes to allow it to firm up.

3 Slice^1 ⁄ 2 in (1cm) disks from the log, and

place a little apart on 2 baking sheets lined

with parchment paper. Bake in the top third

of the oven for 15 minutes, until golden

brown at the edges. Leave on the sheets for

a few minutes, then transfer them to a wire

rack to cool completely.

STORE The sandies will keep in an airtight

container for 5 days.

Pecan Sandies

These addictive shortbread cookies are so-called because they are said

to have the texture (though not the taste!) of fine sand.

Method

1 Preheat the oven to 350°F (180°C). In a

large bowl, cream together the butter and

sugars with an electric hand mixer until light

and fluffy. Add the vanilla extract and the

Chilling time

30 mins (if needed)

Ingredients

7 tbsp unsalted butter, softened

(^1) ⁄ 4 cup light brown sugar
(^1) ⁄ 4 cup sugar
(^1) ⁄ 2 tsp pure vanilla extract
1 large egg yolk
1 cup all-purpose flour, sifted,
plus extra for dusting
(^1) ⁄ 2 cup pecans, chopped
MAKES
18–20
15
MINS
15
MINS
Chocolate Chip
Shortbread
Cookies
Chocolate chips make these
shortbread cookies child-friendly.
Ingredients
7 tbsp unsalted butter, softened
(^1) ⁄ 3 cup sugar
(^3) ⁄ 4 cup all-purpose flour, sifted,
plus extra for dusting
(^1) ⁄ 4 cup cornstarch, sifted
(^1) ⁄ 4 cup dark chocolate chips
Method
1 Preheat the oven to 340°F (170°C).
In a large bowl with an electric hand mixer,
cream together the butter and sugar until
light and fluffy. Stir in the flour, cornstarch,
and chocolate chips, and bring together
to form a rough dough.
2 Turn the dough out onto a lightly floured
work surface and gently knead it together
until it becomes smooth. Roll into a 2^1 ⁄ 2 in
(6cm) diameter log, and slice at^1 ⁄ 4 in (5mm)
intervals into cookies. Place spaced apart
on 2 non-stick baking sheets.
3 Bake in the center of the oven for about
15–20 minutes until lightly golden. They
should not color too much. Leave on the
sheets for a few minutes before transferring
to a wire rack to cool completely.
STORE These will keep in an airtight
container for 5 days.
MAKES
14–16
15
MINS
15–20
MINS