After seeing a friend’s recipe on her blog, Edible Noir, I decided to have a go at it myself, with a few slight changes.
I love making shortbread, and I recently purchased new forest themed cookie cutters, so this seemed like the perfect opportunity to try them out.
Alas, the ninjabread cookie cutters still seem to be out of stock, but if you’re lucky enough to have them, ninja shortbread would be awesome, too.
Often the shortbread I make tends to be to soft and the cookie can’t hold its shape, but these worked out perfectly.
The original recipe is her Nana’s, and you can find it here, with her commentary here.
My changes and approach are below.
- 1/2 cup dark brown sugar
- 1 cup unsalted butter (room temperature)
- 2 cups flour
- 1/4 tsp salt
- 1 tsp vanilla
- white sugar for dusting
- Mix dry ingredients together (except white sugar).
- Add the vanilla and cut in the butter.
- Knead until the colour is uniform.
- Roll the dough into a ball and wrap it in saran wrap. Refrigerate for half an hour.
- Preheat the oven to 325 degrees Fahrenheit.
- Roll out dough between two pieces of wax paper, until even. Crackled edges are ok.
- Place some white sugar on a small plate.
- Cut out shapes and drop (gently!) onto the plate, covering both sides with sugar. Place them on a non-stick cookie sheet.
- Repeat steps 6 and 8 until you’re out of room on your cookie sheet, or you’re out of dough.
- Bake for 15-20 minutes, depending on your oven. You want to remove them as soon as they start to brown on top.
- Let the cookies cool on the tray for a few minutes before transferring to the cooling rack.
- Eat and enjoy delicious shortbread cookies.
Thanks, Au Contraire and Au Contraire’s Nana!