Shortbread Biscuits
A crispy biscuit made primarily from wheat flour, sugar, and shortening, prepared via short pastry dough mixing, shaping, and baking.
Ingredients
wheat flour
100
granulated sugar
low grade 15 / mid grade 30 / high grade 30
shortening
low grade 18 / mid grade 32.5 / high grade 25
salt
low grade 1.6 / mid grade 1 / high grade 2
sodium bicarbonate
low grade 1.3 / mid grade 1 / high grade 0.75
ammonium carbonate
low grade 0.5 / mid grade 0.255 / high grade 0.5
tartaric acid (added to mid-grade only)
low grade — / mid grade 0.25 / high grade —
yeast powder (added to low-grade only)
low grade 10.0 / mid grade — / high grade —
cocoa powder (high-grade only)
11
invert sugar
low grade 5 / mid grade — / high grade 25
calcium acid phosphate (high-grade only)
1.2
food coloring and spices
to taste
Instructions
1
Premixing the Auxiliary Ingredients
Combine all of the raw materials except the wheat flour into a smooth, paste-like mixture (premixing). Powdery ingredients such as milk powder and flour that tend to clump should be sifted in advance. When the formula contains a high proportion of fat or dairy, an appropriate amount of monoglyceride or lecithin should be added as an emulsifier.
2
Mixing the Shortbread Dough
Blend the premixed paste with the wheat flour. Control gluten formation to obtain a dough with good plasticity and limited viscoelasticity. Keep the dough temperature around 22–28°C.
3
Forming the Cookies
Shape the dough by die-cutting or roller-molding into embossed, patterned cookie blanks.
4
Baking
Transfer the blanks to the oven and bake until the finished biscuits are crisp and crumbly.
