Ingredients for Peach Shortbread: New Good Black Rice Cake Flour 300g, Lard 120g, Cooking Oil 40g, Cotton Candy Sugar 145g, Baking Soda 6g, Baking Powder 2g, Free-Range Eggs 1.
Steps for Making Peach Shortbread:
1. Mix the black rice cake flour, baking powder, and baking soda thoroughly and set aside.
2. Whip the lard and cooking oil evenly with an electric mixer.
3. Add cotton candy sugar and whip until the sugar melts.
4. Continue whipping until the oil and sugar form a creamy texture with visible patterns.
5. Add the free-range egg.
6. Whip until fully incorporated.
7. Add half of the flour mixture from step 1 and cut in with a spatula until even.
8. Pour in the remaining flour and cut in with a spatula until even.
9. Gently roll the dough into a log and divide into 24 portions.
10. Gently round each portion and place on a baking tray, ensuring ample space between them; my 40L oven bakes 12 shortbread cookies at a time.
11. Press the center of each dough portion with your finger, but do not press all the way through.
12. Place in a preheated oven at 200 degrees and bake for about 15 minutes.
13. The crispy and fragrant texture will surely impress you.
14. Pair with a cup of latte for a delightful treat.
Cooking Tips for Peach Shortbread: If black rice cake flour is not available, an equal amount of all-purpose flour can be substituted.
There are tricks to making delicious dishes, and each of my recipes has its own little secret. You can search for ‘cookies’ to directly view my recipes!
