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Baking diamond shortbreads takes me right back to my childhood in my grandma's kitchen. Now I keep this tradition alive with my own twist in my bakery. These sparkly little cookies are why customers line up, especially for afternoon snack time. I'm sharing all my tricks for making these gems - crispy on the outside but melt-in-your-mouth soft inside.
Basic magic at its best
What's great about these shortbreads is how easy they are to make. In my workshop, I use the same basic stuff my grandma did. You don't need fancy chef skills to bake cookies worthy of a pastry shop window. This straightforward approach is exactly why my customers can't get enough of them.
What you'll need
- Flour: 250 g of sifted T55 flour
- Butter: 175 g of my favorite PDO butter
- Powdered sugar: 75 g sifted for smoothness
- Crystal sugar: Plenty for that shiny coating
The making process
- Getting started
- I mix flour, softened butter and powdered sugar in my stand mixer with the paddle attachment until I get a smooth dough. Then I shape it into a nice even log.
- The crunch factor
- I roll my log in granulated sugar, making sure it's fully covered. Then it goes into the fridge wrapped in plastic for at least an hour.
- Warming things up
- I heat my oven to 180°C - that's just right for these cookies.
- The main event
- I cut 1 cm thick slices and place them on my favorite baking sheet lined with parchment. They need just 8-10 minutes until the edges turn golden.
- Finishing touches
- I cool them on a rack to get that perfect crunch.
Baker's insider tips
I only use PDO butter because it really makes these cookies special. The dough must be cold when cutting - that's super important. I watch them like a hawk while baking since every oven works differently. And my secret boost? A touch of Madagascar vanilla or fresh orange zest depending on my mood.
My favorite twists
At my shop, we also make a chocolate version with pure cocoa and a lemony one that brings sunshine to your plate. And my personal favorite? Cookies with a tiny dent filled with my homemade jam. Customers just can't resist them.
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Storage and enjoyment tips
In my bakery, I store these shortbreads in cute metal tins where they stay perfect for a week. I always suggest having them with tea or coffee as an afternoon treat. For the ultimate indulgence, try them topped with a scoop of vanilla ice cream - it's absolutely delicious.
Frequently Asked Questions
- → Can the dough be kept in the fridge?
Yes, wrap it well in plastic wrap, and it'll last up to a week in the fridge. You can also freeze it for a month.
- → How can I tell if the cookies are done?
The edges should be lightly golden with pale centers. They'll firm up as they cool, so don't overbake them.
- → Why use softened butter?
Softened, not melted, butter ensures smooth, even dough and crumbly cookies. Leave butter out 1 hour before starting.
- → How long can the cookies be stored?
They'll keep fresh for 2 weeks at room temperature in an airtight box. Avoid damp places to maintain crispiness.
- → Can I add flavors to the cookies?
Of course! Add vanilla, citrus zest, or swap in vanilla sugar for part of the regular sugar to tweak the taste.