Old-Style Peach Blossom Shortbread Cookies
As an 80s kid, my snack options were limited, and peach crisps (桃酥) were among the most common. Their rich, sweet, crumbly texture makes them a beloved childhood memory—and a baking goal I've long chased. I tried countless recipes and flours (low-gluten, all-purpose, and blends), but while the results were always crisp and fragrant, they never quite captured that authentic old-fashioned taste. After training with a professional baker, I finally understood the techniques behind the signature cracked surface and the proper oven temperature. I also found the teacher's recipe slightly too sweet, so I've made some adjustments to share with you.
Old-style peach crisps use medium-gluten flour and require high-temperature baking for those beautiful cracks. The ingredients and method are simple, beginner-friendly, and quick—follow this recipe for reliable, bakery-style results.
Ingredients
all-purpose flour
200 g
lard
120 g
powdered sugar
110 g
baking powder
3.2 g
baking soda
3.2 g
whole egg
12 g
water
8 g
Instructions
1
Step 1
Prepare the ingredients. Powdered sugar tends to clump, so be sure to sift it into a bowl. Add the lard. Combine the all-purpose flour and baking powder ahead of time and mix well. Mix the whole egg with the water until combined. Prepare the baking soda.
2
Step 2
Using your hands, mix the lard and powdered sugar until evenly combined, then add the egg-water mixture in small batches and mix until uniform. Next, pour in the baking soda and mix until even (stir by hand in the clockwise direction the entire time).
3
Step 3
Sift and add the all-purpose flour and baking powder mixture and knead until a dough forms. Knead the dough like scrubbing laundry for three minutes—this is the key step to getting those beautiful surface cracks.
4
Step 4
Divide the kneaded dough into 9 portions, each about 50 g. Note that when the dough is not in use, cover it with plastic wrap to prevent a dry skin from forming.
5
Step 5
I am using a mousse ring with a diameter of 6.3 cm to shape the cookies; if you do not have one, you can also shape them by hand. Place the dough into the mousse ring and press firmly. Lightly press around the edges and remove the mousse ring—one cookie blank is done.
6
Step 6
Once all are done, use your finger to press an indent in the middle of each, and sprinkle with black sesame seeds for decoration. Make sure to leave space between the cookies.
7
Step 7
Preheat the oven to 210°C top and bottom heat in advance, middle rack, and bake for about 12 minutes until the color is to your satisfaction. I am using the Petrus 5400 mini sponge oven, a 38 L household-capacity model, which can make nine old-style shortbread cookies at once, with stable and controllable temperature—the key to successful baking.
8
Step 8
Watching the cookies spread out in the high heat is very soothing, and beautiful cracks appear on the surface.
9
Step 9
When the time is up, open the oven door and the whole room will be filled with fragrance. Take out the baking tray and place it on a wire rack to cool.
10
Step 10
Sweet, delicious, crisp, and crumbly—my son ate a big piece, and I will pack another portion to give to grandpa and grandma.
11
Step 11
The pattern is very pretty.
12
Step 12
The thickness is just right, the inside is filled with air pockets—give it a try!
