Thai Short Bread
Serve: 25 pieces
300 gram Plain flour
100 gram Icing sugar
50 gram Caster sugar
200 ml Rapeseed oil
1 teaspoon Vanilla extract
1/4 teaspoon Salt
-Put the flour, icing sugar, caster sugar and salt in the large mixing bowl. Sieve the dry mixture to get rid of unwanted particles. Repeat this process three times.
-Add the oil and vanilla extract a little by a little while kneading the mixture until it turns to dough.
-Separate and roll the dough into small round balls. Each ball weighs approx 20 gram.
-Quarter a ball into 4 wedges. Attach the corners of 3 wedges together. Roll the last wedge into a small ball. Place this ball on the attached corners. Gently apply the pressure. Make sure all the components are intact. Repeat this process until you finished all the dough balls.
-Preheat the oven to 160 degree Celsius.
-Transfer the flower shaped shortbreads on a lightly greased baking tray. And bake for approx 10-12 minutes.
-Take out of the oven and leave to harden for a few minutes.
-Thai shortbread stores well in the air-tight container.
– If you can get a hold of a dessert incense. Smoke this shortbread in a closed lid container for approx 15 minutes (after it baked ). It gives an exotic, flowery aroma which makes Thai shortbread very special.
-I love Thai shortbread with a cup of matcha tea. Click here on how to make this lovely nutritional tea.
-Thai shortbread AKA “Ka-Nom-Glebe-Lum-Duan” in Thai wish means White Chesewood Flower. (Magnolia’s family) I kid you not, it looks very similar to this pretty shortbread. Happy cooking.🙋🏽