A plain and delicious Turkish cookie that melts the moment it hits your mouth. Made with few ingredients, this classic recipe is one of the most practical and beloved treats for teatime.
Beat the softened butter with powdered sugar until creamy and pale in color.
Add the starch and mix, then add the flour little by little until you get a soft, non-sticky dough. Caution: don't overknead the dough; mix just enough for it to come together.
Take walnut-sized pieces of the dough, roll into balls, press down lightly, and arrange spaced apart on a baking-paper-lined tray.
Bake in an oven preheated to 170 degrees for about eighteen minutes, until the bottoms take on a light color. Caution: the tops should not brown much; they need to stay white.
Once the cookies have cooled enough to hold together, coat them in powdered sugar and serve. They stay fresh for a week in an airtight container.
Important: The melt-in-the-mouth texture of un kurabiyesi (shortbread cookies) comes from the generous starch and butter; don't overknead the dough, or it will toughen. Contains gluten (flour) and dairy (butter). The cookies are soft straight out of the oven and firm up into their crumbly texture as they cool.
Don't take the cookies off the tray while hot; they're still fragile and will break apart. Remove them with a spatula once they've cooled and firmed up.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.